My husband grew up eating these during Christmas time. Not only have I never heard of them, I would never eat them because of the flavors…they are spiced with cloves, ginger, cinnamon, etc. But I adapted these recipes and according to my husband, they came out great. (I did not even taste the dough!)
Pfeffernusse (makes 2 dozen)
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed anise seed
1/2 teaspoon cinammon
1/4 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
3/4 cup firmly packed vegan brown sugar
1/2 cup safflower oil
1/4 cup molasses
2 flax eggs (1 flax egg = 1 tbsp ground flax + 3 tablespoons water)
Vegan confectioner’s sugar, for dusting
Preheat the oven to 350 and line a baking sheet with parchment paper. Make the flax eggs by whisking the flax and water, and set aside.
Sift the flour, add in all of the spices. Then add in all of the wet ingredients and mix well, using your hands to bring it together.
Using a tablespoon measure, roll the dough into little balls, shape them into domes, and place on the baking sheet. Bake for 12 minutes. When they have cooled a bit, dust them with confectioner’s sugar.
Store in a tin or container. From what I understand, these cookies get better in time!
Lebkuchen (makes a baker’s dozen)
2 /14 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup firmly packed vegan brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup safflower oil
1/4 cup agave
1/4 cup molasses
2 flax eggs (1 flax egg = 1 tbsp ground flax + 3 tablespoons water)
1 tablespoon freshly squeezed lemon juice
Glaze
1 cup vegan confectioner’s sugar
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon agave
1/4 teaspoon vanilla extract
Preheat the oven to 350 and line a baking sheet with parchment paper. Make the flax eggs by whisking the flax and water, and set aside.
Sift the flour, add in all of the spices. Then add in all of the wet ingredients and mix well, using your hands to bring it together.
Using your hands, roll the dough into a 1/4″ thick cookie and then flatten on a board. Using a cookie cutter, about 3″ diameter, cut out the cookie so that the shape is perfect. Place them on the baking sheet. Bake for 12 minutes.
While the cookies are in the oven, make the glaze by sifting the confectioner’s sugar and adding the wet ingredients. Whisk to combine.
When the cookies are done, glaze them right away. When they have cooled, glaze them again.
Store in a tin or container. Enjoy!