Pfeffernuesse

Every year I am asked about this recipe, so this year, my sister called and said,
"I want to learn how to make Pfeffernusse." So we penciled in a calendar date and had a fun time in her kitchen making all sorts of recipes that we love, and learned how, too many fingers in the dough, can spoil everything.
Remember before you bake these cookies, you need to make sure your cupboard is stocked with those special spices from the deli. Find out, how disastrous it can be with two sisters in the same kitchen.

Pfeffernusse

Step One:

• 1 1/2 C honey
• 2 cups white sugar
• 1/2 teaspoons 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 Delicatessen)

1. Warm honey in microwave and add sugar and spices.
2. Cool mixture to room temperature.

Step Two:

• 1 cup margarine
• 1/3 cup sour cream

1. Melt margarine and add sour cream.
2. Now add to honey mixture.

Step Three:

• 6 cups cups flour(you may need to add 1/2 cup more as it needs to be thick)
• 3 teaspoons baking soda

1. Blend flour and soda into mixing bowl.
2. Sift together flour and baking soda and add the honey mixture and mix well.
3. I usually use my kneading hook, as this dough is heavy. One time I broke my cookie beaters.

1. Place in fridge overnight to cool. 
2. To bake, grease cookie sheets
3. Roll dough into rolls (snakes) and slice.(thickness of your index finger)
4. Preheat oven to 325 degrees F. Bake for 9 minutes. Just slightly browned.
5. When baked, leave cookies on sheet 2 minutes, then remove from pan.

Sometimes I leave the dough in the fridge for days and let the young ones make snakes together with me. It takes time rolling them out, but its fun if you do it with someone else and make an activity out of it. This yields about one ice-cream pail.
I actually bake a few pans every Advent Sunday, and that way they are fresh.

The best way to eat these are to dip them in a fresh cup of coffee.