Unbelievably delicious Pfeffernüsse Spice Cookies

In a medium bowl whisk together the flour, salt, spices and ground almonds until blended. Add the candied ginger and stir to combine.

In a small bowl whisk together the egg and 2 tablespoons cold milk. Set aside.

In a medium saucepan combine the molasses, honey, brown sugar and butter. Warm over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and add the baking soda. Blend until combined.

Pour the warm honey and molasses mixture into the flour mixture and stir until most of the flour is absorbed. Add the egg and milk mixture and stir, using a wooden spoon, or stiff spatula, until blended. Refrigerate the cookie dough for 20 to 30 minutes.

While the cookie dough is chilling, preheat oven to 375°F. Line a baking sheet with parchment paper.

Using a small cookie scoop, roll the dough into 1-inch balls. Place on the prepared baking sheet. Repeat spacing the dough balls 1-inch apart.

Bake for 9 to 12 minutes or until the bottom of the cookies are just starting to brown. Do not overbake.

Remove to a wire rack to cool completely.

In a small deep bowl, combine the powdered sugar, hot water and lemon juice. Whisk until blended. Place one cookie on the tines of a fork. Holding the cookie, and fork, over the bowl of icing, spoon some of the glaze over the top of the cookie allowing the excess to drip back into the bowl. Place the iced cookie on a wire rack to set.

Once dry, store the cookies in an airtight container at room temperature.

Freeze dried cookies, well wrapped, for up to 30 days.

Dietary

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