From my hearth to your heart
Winter solstice is a time of love. Speak it, think it, be it, do it. Let it shine! Stay filled with Light in this time of darkness. And while you’re at it, it’s a lovely time to bake some cookies.
Besides being one of my favorite cookies to pronounce, these traditional German holiday cookies are filled with the fragrance of spice: crushed anise, freshly grated nutmeg, allspice, and black pepper. This recipe is adapted from a little Christmas Cookies 1986 recipe book my mom sent me years ago.
- 1/2 c. molasses
- 1/2 c. honey
- 3/4 c. butter
- 6 c. GF flour blend (Pamela’s blend, or your favorite – today I used 1 part heirloom sorghum, 1 part rice flour, 1 part tapioca)
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. salt
- 1 1/2 tsp. allspice
- 1 heaping tsp. freshly grated nutmeg
- 1 tsp. ground pepper
- 1 1/2 tsp. crushed anise seed
- 1 egg
- organic powdered sugar
Heat butter, molasses and honey in a medium saucepan over low heat, whisking to blend. Remove from heat and set aside to cool. In a large bowl, whisk dry ingredients together. Add egg to cooled molasses/honey mixture, stirring to blend well. Gradually pour liquid ingredients into dry. Dough will firm up as it completely cools – but as gluten free flour blends are all so different, please be open to adjusting dry (flour) and liquid (molasses/honey) ingredients. Allow dough to rest and cool completely several hours or overnight, covered, in the refrigerator.
Preheat oven to 350 degrees. Roll dough into small 1 inch balls. Place 2 inches apart on a lightly greased cookie sheet, and bake 10 minutes. Roll in powdered sugar and cool on racks. These cookies are even better after the flavors have melded together. A special favorite of Santa’s.