Have fun baking this pepperkake recipe that came all the way from Norway.
Oh, before I forget, in Norway, these cookies are also caller peppernøtter, which means peppernuts. When making peppernuts, roll the dough into small balls, the size of a large walnut.
Stir in dry ingredients gradually until well blended. Cover and chill overnight. The dough will keep well in the fridge for 1 week so you don't have to bake it all at once.
If you get really hungry for delicious pepperkaker and of course, if you live in Norway, that is - all you have to do is dash over to the store and pick up one of these red tins of...
Divide the pepperkake dough into 3 or four parts and work with only one 1/3 part of the dough at the time. Keep the rest in the refrigerator. It is easier to work with it when it is cold.
If needed, put a light dusting of flour on the rolling pin and on the baking surface as needed. But don't be generous with the flour.
Roll out on the lightly floured surface to 1/8" thickness. Cut into desired shapes with cookie cutters or pastry wheel.
Rolled out Dough
Place on greased baking sheets. Baked in moderate oven 350°F. for about 10 minutes or less or until lightly golden. When I bake these cookies in my oven I need to really watch the baking time or the cookies will become too crispy.
When completely cooled, the cookies can be decorated with colored powdered sugar glaze and stored in an airtight container with wax paper between the layers. These cookies can be frozen.
Baked Pepperkake Men
In Norway, these tasty pepperkaker cookies, are often made into fun shapes with favorite cookie cutters and even the little bakers of your family can try out their decorating skills.
All Rights Reserved