PFEFFERKUCHEN

Pfefferkuchen image

This is a German spice cookie recipe, similar to gingerbread, which I received from my mother, Sabine Muller. I have been making these for over 20 years. I looked online at other Pfefferkuchen recipes and none were like this one. I thought that I would share it with you. The literal translation is 'pepper cakes', I always ice them with a lemon glaze.

Provided by Inge

Categories World Cuisine Recipes European German

Time 1h20m

Yield 108

Number Of Ingredients 18

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Ingredients

1 ½ cups molasses
1 ½ cups honey
1 ½ cups white sugar
1 teaspoon ground anise seed
½ teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¾ teaspoon ground cloves
¾ teaspoon ground cinnamon
1 ½ teaspoons grated lemon zest
½ cup butter, cut into pieces
2 tablespoons baking soda
1 tablespoon water
6 cups all-purpose flour
1 tablespoon baking powder
¼ cup cocoa powder
2 eggs
3 cups all-purpose flour

Steps:

Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and allow to cool for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Stir in anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter. Dissolve baking soda in water, then stir into the molasses mixture. Sift together 6 cups of flour with the baking powder and cocoa powder into a large bowl. Stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough has formed.
Divide dough into 4 pieces to make it more manageable. Roll the dough to 1/4-inch thick on a well floured surface and cut into shapes with a cookie cutter.
Bake cookies on ungreased baking sheets 8 to 10 minutes until lightly browned around the edges. Cool completely on a wire rack.

Nutrition Facts : Calories 86 calories, Carbohydrate 18.2 g, Cholesterol 5.7 mg, Fat 1.1 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 88.3 mg, Sugar 9.2 g