"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spicy Pepparkakor Cookies Recipe

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This recipe for Spicy Pepparkakor Cookies, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose flour
2 t. baking powder
3 t. ground cinnamon
1 t. ground ginger
1 t. ground cloves
1 cup butter
1 1/2 cup white sugar
1 t. dark Karo syrup or light molasses
1 egg

Directions:
Directions:
Sift together flour & baking soda, cinnamon, ginger & cloves. Cream the butter & gradually add sugar. Blend in the Karo & the egg. Stir the dry ingredients into the butter mixture to form a stiff dough. Chill the dough. Take out 1/4 of the dough at a time, keeping the remainder chilled. Roll out onto a lightly floured surface & cut into shapes. Bake on foil lined cookie sheets @ 400 for 5-8 minutes, depending on your oven.

Number Of Servings:
Number Of Servings:
4 dozen, depends on size
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This recipe came to me from Sada Johnson who owned the Gingerbread House in downtown Johnson City. These cookies freeze well to be served at a later time. I used to make them around the 1st of December to have for Christmas.

 

 

 

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