This is an old recipe for delightful German biscuits that are generally served around Christmas time. They call for treacle, cinnamon, nutmeg, cloves, honey and brown sugar.
All my German friends want this recipe--that's how authentic it tastes. The only changes I made were: 1) instead of boiling the honey and molasses, I just warmed them up in the microwave (which made the dough stiffer and less sticky); and 2) I used a simpler glaze by just whisking together a little powdered sugar with some milk (no cooking necessary). Also, be sure to seal the baked and glazed cookies in a container with a wedge of orange or apple for several hours, then take the fruit out. It softens them up to exactly the right texture. - 10 Dec 2007 (Review from Allrecipes US | Canada)
You need to use a lot of flour when rolling them out. Don't work the flour into the dough, just coat the outside of the dough & rolling pin with flour. And work with small amounts at a time. They are worth the extra trouble. Make sure they are rolled out to 1/4 inch, any less and they will be too crisp. - 26 Dec 2002 (Review from Allrecipes US | Canada)
I made these cookies on the request of my husband who is a German national living in the US since 1996. He told me they taste exactly like he remembers his mothers' cookies. The dough was not sticky at all, but as the previous reviewers complained about the stickiness, I did add about 1/4-1/2 more flour and used plenty when rolling them out. I think the key was making sure they stayed in the fridge overnight. - 20 Dec 2004 (Review from Allrecipes US | Canada)