I have an exciting new recipe for anyone who wants a little more sugary deliciousness in their life. These mouthwatering cookies are traditionally eaten as a Christmas dessert in Norway but who says you can enjoy a little Christmas in January? If you have never had pepperkake before, they taste somewhat similarly to gingersnap cookies here in the United States.
This recipe makes 4-5 dozen cookies.
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground clove
½ teaspoon ground ginger
½ teaspoon ground black pepper
3/4 cup sugar
1/3 cup dark brown syrup
2/3 cup butter
1/3 cup heavy whipping cream
Prep work 8 Hours Before Baking
Combine the flour, baking powder, cinnamon, clove, black pepper, and ginger in a large mixing bowl.
In a medium sized saucepan, combine the sugar, dark brown syrup, and butter. Warm on low heat and stir occasionally until the sugar dissolves and the butter is melted. Take off heat and pour the cream into the sugar mixture. Stir until combined.
Add the sugar to the flour mixture. Use mixer and beat until thoroughly combined.
Pour the dough onto saran wrap and wrap it up into a compact square so no air can get in. Place the dough in the refrigerator overnight, or for at least 8 hours.
After 8 Hours
Pre-heat oven to 350 degrees. Remove dough from saran wrap and cut it into four to eight large sections.
Take one section at a time and roll flat with a rolling pin. Use a cookie cutter to cut flattened dough into shapes.
Place the cut-out dough onto a baking pan lined with parchment paper and cook in pre heated oven for 12-14 minutes. Cookies should be slightly brown around edges when ready. Remove and place the baked cookies on a wire rack to cool. Great when served with coffee, tea or milk.
Click the box below to download the recipe for easy printing.
~Abigail
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