Spice Cookies

By • October 16, 2011 • 7 Comments

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Author Notes: The secret ingredient for these cookies is mulberry grape molasses, Dut Pekmezi, available at any Turkish market. It adds a fruitiness rather than the bite you typically find from the blackstrap molasses. This recipe evolved as a variation on the German-style pfeffernusse cookie. This recipe yields about 4 dozen cake-like, half-domed button-sized cookies.Sagegreen

Makes 4 dozen

  • 1/3 cup sweet cream unsalted butter, room temperature
  • 1/3 cup cane suagr
  • 1/3 cup dark muscovado, or brown, sugar
  • 1/4 cup mulberry grape molasses (or you can use pomegranate molasses)
  • 1/8 cup poppy seeds mixed with 1/8 cup chestnut or other honey
  • 1 duck egg or extra large chicken egg, free range, slightly beaten
  • 2 cups apf or white whole wheat flour (or your best gluten-free baking mix)
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon each of dried ginger and Saigon cinnamon
  • 1/2 teaspoon each of ground white pepper and nutmeg
  • 2 tablespoons flaxseed meal, recommended
  • @ 1 cups powdered sugar for dusting
  1. Cream the butter with the cane and muscovado sugars. Stir in the molasses, poppy seed and honey combination. Blend in the beaten egg. If you want chopped dried nuts and fruits, add these now. Hazelnuts and cranberries work well.
  2. Sift together the flour, baking soda, salt, and all the dry spices. Gradually combine the dry and wet ingredients. Do add in the flaxseed meal for a healthier touch.
  3. Shape the dough into a large ball. Refrigerate covered for at least 2 hours and even overnight.
  4. Preheat the oven to 325 degrees before baking. Divide the dough into four units. From each unit roll a dozen balls, roughly half a tablespoon each. Place the rolled balls on a cookie sheet, allowing 2 inches of space around each and bake for 11-14 minutes until golden brown on the bottom. Cool thoroughly on a baking rack.
  5. Spreading the cookies a few inches apart, sift powdered sugar through a sieve held about 4-6 inches above the cookies until dusted to your liking. For a variation you could use cocoa instead. These make a great holiday cookie.
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Nog

almost 3 years ago Niknud

These sound both comforting and slightly exotic. Love the white pepper and poppyseed which you don't normally see in spice cookies. Bet they taste great!

Dsc_0675-x2a

almost 3 years ago Sagegreen

Thanks, Niknud. So far everyone who has tried them has loved them. Love your combined comfort and exotic description. It seems really apt! I have a version with chestnut flour mixed with white whole wheat and chestnut honey in the works next.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

These are adorable, and sound delicious! Nice to see a new recipe from you, sagegreen.

Dsc_0675-x2a

almost 3 years ago Sagegreen

Thanks, hla!

Dsc_0675-x2a

almost 3 years ago Sagegreen

You are welcome, sdebrango. Duck eggs are just a bit eggier, but so wonderful!!

Dsc_0675-x2a

almost 3 years ago Sagegreen

Thanks, sdebrango. They are quite large, really delicious, and just a bit eggier!

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wonderful sagegreen, have never used a duck egg before in baking this sounds fantastic!