To make about 30 cookies

Soft butter ½ tsp. ground cinnamon

4 cups all-purpose flour ¾ cup honey

1 tsp. double-acting baking powder 1 cup dark corn syrup

1 tsp. ground cloves ¾ cup sugar

½ tsp. ground allspice 2 TB butter

1 TB lard

Preheat the oven to 400 degrees. Coat two large baking sheets lightly with butter. Combine the flour, baking powder, cloves, allspice and cinnamon in a bowl, and set aside. In a deep, heavy 5-6 qt. saucepan, bring the honey, corn syrup and sugar to a boil over moderate heat, stirring until the sugar dissolves. Reduce the heat to low and simmer, uncovered, for about 5 minutes. Remove the pan from the heat, add the butter and lard, and stir until melted. Beat in the flour mixture, a cup or so at a time. The batter is smooth, drop it by teaspoonfuls onto the baking sheets, leaving an inch or so between the cookies. Bake in the middle of the oven for about 15 minutes, or until the cookies are firm to the touch and light brown. Transfer them to a cake rack to cool, and proceed with the remaining batches, coating the baking sheets with a little butter each time. If you like, you may brush the cookies while still warm with an almond glaze.

Almond glaze:

Combine 1 ½ cups powdered sugar, dash salt, several drops of almond extract, and enough milk/water to thin, to a pouring consistency.

Pfeffernüsse can be stored for 6-8 weeks in tightly sealed jars or tins.