Reblogging my favorite vegan Christmas cookie!
Cardamom, clove, anise, and cinnamon make these lightly powdered traditional German/Dutch Christmas cookies (‘peppernuts’) a delightful respite from the season’s overly sweet sugar cookies. Since I have quadrupled the spices, they are somewhat intense. Feel free to lighten up on them if you want a gentler flavor. I keep freshly ground Ceylon cinnamon and clove around, but freshly ground the anise seed, cardamom seed, and a peppercorn tricolor blend the first time I made them. Second time around, I used already ground white pepper. Both batches were fantastic; play with the spices as your cupboard sees fit. Adapted from Down to Earth’s holiday cookie section. They require chill time (an hour or overnight) to make it easy to form little balls that won’t flatten while baking.
The lovely texture of these cookies improves with time — a light crunch as you bite in, then a soft pillow of spice in the…
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