Pfeffernusse Pumpkin Pie Spice
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Honey||1 Cup (16 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Baking powder||3⁄4 Teaspoon|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
1. Into large bowl, measure 2 cups flour and remaining ingredients. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 4 minutes, occasionally scraping bowl with rubber spatula. Stir in remaining flour. Shape dough into ball. (If dough is too sticky, wrap in foil or plastic wrap and refrigerate about 3 hours or until firm.)
2. Preheat oven to 350°F. Grease large cookie sheets. With hands, shape dough into 1-inch balls. Place balls, about 1 inch apart, on cookie sheets.
3. Bake cookies 15 minutes or until light golden. (Small cracks in cookies are characteristic.) With pancake turner, remove cookies to wire racks to cool.
4. When cookies are cold, store in tightly covered container about 2 weeks to develop flavor. If cookies are hard, place a piece of apple in container several days before serving to soften cookies; check daily to see that apple doesn't become moldy