pfeffernusse

Kimberly Killebrew’s Pfeffernüsse are German Christmas spice cookies with a firm sugar icing. She explains the “pepper nuts” name through their white pepper and small, walnut-like shape.

Flour, baking soda, salt, the prepared lebkuchen spice blend, finely ground white pepper and the selected almond meal are combined. Brown sugar, honey, unsalted butter and heavy cream warm separately until melted and dissolved.

The flour mixture enters the cooled saucepan mixture before egg is stirred through. The glossy, sticky dough is wrapped and chilled overnight, then rolled into strands, sliced and rounded into small balls.

The balls bake on a lined sheet until golden and cool completely. Confectioners’ sugar and hot water make their own smooth glaze, which coats each cookie while excess icing drips away.

The glazed cookies rest on a rack until their coating hardens. Killebrew offers them on their own or dunked into a hot beverage, bringing spice beneath the pale sugar shell.