Pfeffernüsse (German Spice Cookies)

Ingredients

• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground aniseed
• 1/8 tsp ground white pepper
• 1/8 tsp ground black pepper
• 1/2 cup packed brown sugar
• 1/4 cup canola oil
• 1/4 cup carob molasses (see Tip) or dark honey
• 1 tbsp whiskey or rum
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 tsp baking powder
• 1 tsp cocoa powder
• 1/4 tsp salt
• 1 - 4 tablespoons water
• 1/2 cup confectioners’ sugar
• 1 tbsp orange juice
• Grated orange zest, for garnish

Instructions

1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
2. Toast cinnamon, ginger, allspice, cloves, nutmeg, aniseed, white pepper and black pepper in a small skillet over medium heat, stirring, until fragrant, about 1 minute. Add brown sugar, oil, carob molasses (or honey) and whiskey (or rum); cook, stirring, until the mixture is warm (do not boil), about 1 minute. Remove from heat and let cool for 5 minutes in the pan.
3. Meanwhile, whisk all-purpose flour, pastry flour, baking powder, cocoa and salt in a large bowl. Add the spice mixture and mash together with a wooden spoon, adding 1 tablespoon of water at a time as needed, until a soft, sticky dough forms.
4. Roll the dough into 1-inch balls, about 1 tablespoon for each cookie. Place the balls on the prepared pan about 1 inch apart. Bake until the cookies are slightly puffed and cracked, rotating the pan from back to front halfway through, 8 to 10 minutes.
5. Meanwhile, combine confectioners' sugar and orange juice in a small bowl; whisk until smooth.
6. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Brush the cookies with the glaze; sprinkle with orange zest, if desired, and let cool completely, about 15 minutes.