Merry Pepparkakor Christmas!

by Michelle on December 22, 2010

Well Christmas is right around the corner and this is my last Christmas cookie post for 2010. I am sort of happy that the cookie baking is over but I sure did have fun this year. This is the first Christmas I’ve enjoyed sans construction or surgery since 2005. And it’s been a long 5 years and so much has happened. But it’s all behind me now and I hope to not hear another table saw or see another operating room in my life!!

But on to the Pepparkakor which was recommended to me by one of my twitter buddies, @knittykim. She has recommended several recipes to me in the past and all have been wonderful, so the Pepparkakor was definitely on my Christmas Cookie List. When I first read the recipe for Pepparkakor, I knew right away I would love these cookies. They had a wonderful history and they are Swedish!!! Some of you might not know this but I’ve done extensive research on my family genealogy, six 4-drawer legal size filing cabinets packed full of data to be exact.

Around year five of my genealogical research and much to my surprise I discovered a link into a huge Swedish family on my Dad’s side. Nils Larsson Frande or Friend immigrated in 1648 to New Sweden which was located in PA, DE and MD and he is my 8th Great Grand Father.  Being we are about 85% English on both my Mom and Dad’s side, to tie into a nationality that actually has a unique cuisine was very exciting for me. So I jumped right in and started researching Swedish cuisine and now my entire family is addicted to Lingonberry Jam!  But Lutfisk has not been on the menu yet.

The Pepparkakor was a blast to make and I used as many different cookie cutters as I could. I also developed my own recipe for the Pepparkakor because all the recipes I found were way to large and made 100’s of cookies!  I just thought it was best if I made my own recipe and I’m sure Grandpa Nils was smiling as he watched.

Pepparkakor
Recipe developed by BigBlackDog

1 3/4 c. Flour
1/2 c. Dark Brown Sugar
1/4 c. Butter, room temperature
1 Egg
1/2 tsp Baking Soda
3/8 c. Molasses
1 tsp Cinnamon
3/4 tsp Ginger
1/2 tsp Clove
1/8 tsp Cardamon
Large Orange, grated

Makes about 20 medium-sized cookies.

1. Grate the orange rind and set aside.
2. With an hand mixer cream butter and sugar and add the orange zest.
3. Add the soda, egg, molasses, cinnamon, ginger, clove and cardamon and blend just until thoroughly mixed.
4. With the mixer running, gradually add the flour. Just mix on low until you can see no more flour, careful to not overmix but make sure everything is well blended.
5. Form into a disk, wrap in plastic wrap and refrigerate over night. The flavors are better if left over night in the frig.
6. The next day remove from refrigerator and let warm up just enough to take the chill off, maybe a 1/2 hour.
7. Sprinkle a pastry cloth with flour and roll out the dough a little less then 1/4″ thick.
8. Using cookie cutters, cut our your cookies and place on a parchment lined cookie sheet. **See NOTE
9. Bake about 15 minutes at 350 degrees.
10. Remove from baking sheet to cooling rack and let thoroughly cool.

**NOTE: If you’re going to hang the Pepparkakor on your tree, make sure to cut a small hole. I used a straw to cut the hole. During baking the hole will become smaller so I made a cloverleaf shape to thread a ribbon through. To cut the cloverleaf shape, just cut one hole and then cut 2 more interlocking holes.

On a side note: This cookie post was supposed to be from the Saveur Smart Cookie List for my Christmas Cookie Baking Group but my Pizzelle Maker that I ordered a month ago is somehow lost in the mail and I’m not going to be to make the Krumkakes before Christmas. So I’ll just have to substitute the Pepparkakor!

Our Christmas Cookie Crew:
Tiffany of The Nesting Project
Judy of No Fear Entertaining
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Kelly of Sass & Veracity
Michelle of BigBlackDog
RJ of Flamingo Musings
Sandy of At the Baker’s Bench
Andrea of Andrea’s Recipes

AllRightsReserved@BigBlackDog

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Comments

  • Heather @ Get Healthy With Heather December 22, 2010 at 7:20 am

    Those look so cute! You did such a great job making the cookies, but also with the cut outs. The snow flake is my favorite :)

  • Sue December 22, 2010 at 9:26 am

    Your ornaments/cookies look BEAUTIFUL!

  • Görel December 22, 2010 at 10:57 am

    Great job! I love the shapes! And from another Swede: Lingonberry jam is excellent, but I wouldn’t be in such a hurry to try the lutfisk … 😉

  • […] This post was mentioned on Twitter by Michelle Safirstein, Bridge City Legal. Bridge City Legal said: #festive http://bigblackdogs.net/merry-pepparkakor-christmas/ http://fb.me/PXr0uJZh […]

  • heather December 22, 2010 at 2:00 pm

    I always appreciated the spice and simplicity of these cookies. Perfect for dunking in milk! Great cut-out shapes.

    Cheers,

    *Heather*

  • Carolyn December 22, 2010 at 4:32 pm

    These look great I have the ingredients but am also just about over cooking…..made a specialty ice block this morning after doing a final hopefully fresh food shop, have potatoes on to do a potatobake for tomorrow ….am tempted but I also bought the ingredients to do the oreo cookies mmmmmmm I will have a coffee and see :) Merry Christmas and thanks for all the wonderful things you post.

  • Honeyb December 23, 2010 at 4:41 am

    These are so pretty and simple! I love them! I really love your photos too! Merry Christmas!

  • Delishhh December 23, 2010 at 10:13 am

    Ohh these are gorgeous. I didn’t know your side of the family was Swedish. I am born and raised in Sweden and now live in Seattle, WA. I have just done a whole series on Swedish Christmas and what foods we eat. You might want to check it out.

  • Kate December 23, 2010 at 10:42 am

    What fun! The cookies look wonderful and the spice combo is irresistible!

  • Coco Cooks December 26, 2010 at 12:07 pm

    You house must be amazing at Christmas with all the luscious treats and good food.

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