Pfeffernusse
(German Spice Cookies)

Butter for greasing baking sheets
4 cups (450 g) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground cloves
1/2 tsp (2.5 ml) freshly ground black pepper
1/2 tsp (2.5 ml) ground allspice
1/2 tsp (2.5 ml) ground cinnamon
1/4 cup (60 ml) finely chopped almonds
3/4 cup (180 ml) honey
1 cup (250 ml) dark corn syrup or molasses
3/4 cup (180 ml) sugar
3 Tbs (45 ml) butter

Lightly grease two large baking sheets with butter and set aside.
Combine the flour, baking powder, almonds, and spices together in a large mixing bowl and set aside.  In a deep 5 to 6 quart (5-6 L)saucepan combine the honey, corn syrup, and sugar and bring to a boil over moderate heat, stirring until the sugar is dissolved. Simmer over low heat, uncovered, for 5 minutes.  Add the butter and stir until melted.  Beat in the flour mixture, a cup or so at a time.  When the batter is smooth drop it by teaspoonfuls onto the baking sheets, leaving about 1 inch (2.5 cm) between cookies. Bake in the middle of a preheated 400F (200C) oven for about 15 minutes, until the cookies are firm to the touch and light brown. Transfer them to a cake rack to cool, and repeat with the remaining batter, greasing the baking sheets with a little butter each time.  These cookies can be stored for 6 to 8 weeks in tightly sealed jars or tins.  Makes about 30 cookies.