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Pepparkakor Recipe

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This recipe for Pepparkakor, by , is from The Ward Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jane Martin

Category:
Category:

Ingredients:  
Ingredients:  
2 cups brown sugar
cup white sugar
1 cup butter
cup heavy cream with 2 tsp baking soda stirred in
2 egg yolks
tsp ginger
tsp cloves
tsp. cinnamon
tsp cardamom
zest of one large orange
flour enough to hold (4-5 cups dough should not be sticky, but also not too dry)

Directions:
Directions:
Mix all ingredients except flour with mixer. Slowly add flour, a little bit at a time, until dough reaches a good consistency for rolling out. Divide dough into 5 mounds and wrap in wax paper. Refrigerate at least 30 minutes. You can refrigerate overnight but it may dry out a bit and need a drop or two of water added in to make roll out consistency again.

Preheat oven to 350.
Roll out dough to desired thickness (traditionally done very thin, but we usually make a bit thicker).
Use cookie cutters to cut out shapes. Put on cookie sheets. Sprinkle pearl sugar (parl sokkar) on top.
Bake for 4 minutes, then rotate pan to cook evenly and bake 4 additional minutes.
Let cool briefly on cookie sheet, then finish cooling on racks. Store in tins with wax paper between layers.

Number Of Servings:
Number Of Servings:
seems like a million
Personal Notes:
Personal Notes:
This is the traditional recipe I got from Nana Connie. It is a bit spicier than some other recipes but this is the flavor we prefer.

 

 

 

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