| 1 cup honey 1/3 cup molasses (not corn syrup) 1/2 cup butter 1 cup light brown sugar, not packed 4 cups flour 1 tsp. baking powder 1/2 tsp. mace zest of 1 lemon |
1/2 cup sifted dark
cocoa 1/4 tsp. baking soda 1 tsp. each of cinnamon and white pepper 1/4 ts Ground Cloves 1/4 cup diced candied lemon peel 1/2 tsp. salt 1/4 ts Nutmeg 3/4 cup finely chopped blanched almonds |
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Combine honey, molasses, brown sugar, and butter in a heavy saucepan. Place over medium heat and cook, stirring occasionaly, until butter melts and mix begins to bubble gently. Remove from heat and let cool 15 minutes. In large bowl combine flour, cocoa, baking powder and soda, spices, and salt. Add eggs to honey mixture, pour at once into flour mixture. Stir to form a dough. Add candied lemon peel, almonds, and lemon zest; mix well. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate for at least 1 day or up to 1 week. Pinch off small pieces of dough and roll into balls (use about a heaping teaspoons worth of dough to make 80 cookies). Place on greased baking sheets about 2 1/2 inches apart. Bake at 350F. for 12 to 15 minutes, or until done. Remove to racks to cool completely. Finish them one of these ways: 1) Roll in powdered sugar to make the Lovey style 2) Glaze: Mix 1 cup confectioners sugar, 1 Teaspoon vanilla, and teaspoons of water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. 3) Chocolate pfeffernusse: Melt 1 1/2 lbs. good semisweet chocolate slowly and stir in 1 tsp. of shortening. Dip the cookies in the melted chocolate and tap excess off side of dipping bowl. I spear them from the back with a fondue fork, swirl them in the chocolate, then carefully place them backside down on wax paper and shake some powdered sugar on. Pack into air tight containers and store for at least a week so they can season. Once we forgot and left a bag in the freezer till Spring- YUM!! |
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