Years later, so many things have changed. When I looked at my last post in 2009, I realized that I made this with my sister. It's obvious that it's Flashback Friday again. Now I'm starting all over and introducing this wonderful recipe to my dear little grandaughters who visit regularly. And today, you get to see them in action. It brings so much laughter and joy into our lives to watch these young ones pronounce PFEFFERNUSSE!
- 1 1/2 cup honey
- 2 cups white sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon cardamon
- 1/4 teaspoon nutmeg
- 2 tablespoons /15 grams Neunerlei Lebkuchen Gewurz (this is a gingerbread spice purchased at a Delicatessen) I ordered them from the Edelweiss Delicatessen in Calgary this year, as no one else carried them in our town.
- Warm honey in microwave or stovetop and add sugar and spices.
- Cool mixture to room temperature.
- 1 cup margarine
- 1/3 cup sour cream
- Melt margarine and add sour cream.
- Now add to cooled honey mixture.
- 6 cups flour (add up to 1/2 cup more if needed to make a heavy dough )
- 3 teaspoons baking soda
- Sift together flour and baking soda and add the above honey mixture and mix well.
- I blend flour and soda into an electric mixing bowl.
- I usually use my kneading hook, as this dough is heavy. One time I broke my cookie beaters.
- Place in fridge overnight to cool.
- To bake, grease cookie sheets
- Roll dough into rolls (snakes) and slice.(thickness of your index finger)
- Preheat oven to 325 degrees F. Bake for 9 minutes. Just slightly browned.
- When baked, leave cookies on sheet 2 minutes, then remove from pan.