German Spice Cookies

"These are a traditional small spiced German cookie commonly seen during the holiday season. The native name is Pfeffernüsse, translating to "pepper nut," the aromatic cookie gets its name from the pinch of pepper added to the dough-here, we use white and black pepper for a punch of flavor. The sweet orange glaze helps balance the pepperiness of the cookie's spices."

"Toast cinnamon, ginger, allspice, cloves, nutmeg, aniseed, white pepper and black pepper in a small skillet over medium heat, stirring, until fragrant, about 1 minute. Add brown sugar, oil, carob molasses (or honey) and whiskey (or rum); cook, stirring, until the mixture is warm (do not boil), about 1 minute. Remove from heat and let cool for 5 minutes in the pan."

Pfeffernüsse are small, traditional German spice cookies named for the pinch of pepper in the dough. Toasted warm spices—cinnamon, ginger, allspice, cloves, nutmeg, and aniseed—combine with white and black pepper for a pronounced, layered heat. Brown sugar, oil, carob molasses or dark honey, and a splash of whiskey or rum are warmed and mixed with a blend of all-purpose and whole-wheat pastry flours, cocoa, baking powder, and salt to form a soft dough. The dough is rolled into 1-inch balls, baked at 375°F until slightly puffed and cracked, then finished with a confectioners' sugar orange glaze and grated orange zest.

Read at Alternative Medicine Magazine