====== Pfeffernüsse ======


Prep Time 20 mins | Cook Time 15 mins | Total Time 25 mins | Servings 50 cookies

===== Ingredients =====

  * 2 1/4 cup all-purpose flour
  * 1/2 teaspoon baking soda
  * 1/4 teaspoon salt
  * 3-4 teaspoons [[Lebkuchengewürz]]
  * Homemade Lebkuchengewürz (STRONGLY recommended for best flavor), click link for recipe
  * 1/4 teaspoon finely ground white pepper
  * 1/4 cup almond meal
  * 1/2 cup packed brown sugar
  * 1/3 cup pure honey
  * 5 tablespoons unsalted butter
  * 3 tablespoons heavy cream
  * 1 large egg
  * For the Glaze:
  * 2 1/2 cups powdered sugar
  * 3-4 tablespoons hot water (less water will result in a thicker & whiter glaze)

===== Instructions =====

  - In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
  - Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be.
  - Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
  - Preheat the oven to 350 degrees.
  - Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer.
  - Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.
  - To make the glaze, combine the powdered sugar and water until smooth.
  - Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.
  - Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time.
  - Makes 50+ cookies depending on their size.