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Astrid's Norwegian Pepperkaker

Merry ChristmasMerry Christmas

Christmas lights gif

 

Book coverThis recipe comes from Astrid Karlsen Scott’s wonderful Norwegian Christmas cookbook entitled Ekte Norsk Jul, Volume 2. It is one of my favorites and always a big hit due to the memorable flavor imparted by the cardamom. I used unbleached organic white flour. Do yourself a favor and purchase new spices for holiday season. Fresh cardamom is a must for this recipe and makes all the difference. Used by permission. 

1 cup + 2 Tbsp. butter

1 cup white sugar

¼ cup cream, scant

1 tsp. baking soda

3 to 3½ cups white flour

1 tsp. cinnamon

1 tsp. black pepper, freshly ground

1½ tsp. ground cardamom

1 tsp. baking powder 

 

Cream butter and sugar until white. Add cream and blend again. Mix the baking soda in a little water or coffee and add to flour mixture. Sift spices and baking powder. Add the dry ingredients to the wet and mix until a nice dough forms. Using a sheet of parchment paper, roll the dough into a 2½-inch diameter long sausage. Twist the ends of the parchment paper to seal and refrigerate to chill—at least 4 hours.

Unwrap the chilled dough and cut into thin slices of about ¼ inch. Bake on lightly greased cookie sheet at 375°F for 6 to 8 minutes. Remove from the oven, completely cool, and store in an airtight container.

For more information on Christmas cookies, see my article, "One is Silver and the Other is Gold."

 

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