Spice Cookies


The secret ingredient for these cookies is mulberry grape molasses, Dut Pekmezi, available at any Turkish market. It adds a fruitiness rather than the bite you typically find from the blackstrap molasses. This recipe evolved as a variation on the German-style pfeffernusse cookie. This recipe yields about 4 dozen cake-like, half-domed button-sized cookies.

What you will need

1/3 cup sweet cream unsalted butter, room temperature

1/3 cup cane suagr

1/3 cup dark muscovado, or brown, sugar

1/4 cup mulberry grape molasses (or you can use pomegranate molasses)

1/8 cup poppy seeds mixed with 1/8 cup chestnut or other honey

1 duck egg or extra large chicken egg, free range, slightly beaten

2 cups apf or white whole wheat flour (or your best gluten-free baking mix)

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon each of dried ginger and Saigon cinnamon

1/2 teaspoon each of ground white pepper and nutmeg

2 tablespoons flaxseed meal, recommended

@ 1 cups powdered sugar for dusting


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