Cool on the sheet for 10 minutes, then transfer to a wire rack and cool completely. Remove the plastic and bake until richly browned, 14 to 16 minutes, switching and rotating the baking sheets halfway through to ensure even baking. Lay a sheet of plastic wrap over the balls on each sheet and use the bottom of a dry measuring cup to flatten each to about ¼ inch thick.Arrange 12 dough balls on each baking sheet, spacing evenly. Working with a tablespoonful of dough at a time, use dampened hands to roll into balls. Line 2 baking sheets with parchment paper or silicone baking mats. Heat the oven to 350 F with racks in the upper- and lower-middle positions.Refrigerate at least 2 hours or up to 2 days. Pour over the dry ingredients and fold with a rubber spatula until no dry flour remains. Whisk the egg into the cooled mixture until smooth.Cool until just warm to the touch, about 30 minutes. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. In a medium saucepan set over medium heat, combine the butter, both sugars, molasses, ginger, cinnamon, orange extract, salt, cloves, and pepper.In a large bowl, whisk together the flour and baking soda.Make a wish, and with the index finger of your other hand, tap the cookie until it breaks into three pieces. In researching pepparkakor, I learned that it is tradition to hold a cookie in the palm of your hand. Bake for 15 minutes, then rotate baking sheet and place on the middle rack. Place on prepared baking sheet and place in the upper rack. Roll cookie dough in 1-inch balls and coat with granulated sugar. They are either eaten plain, or with a sprinkle of turbinado sugar before baking. Preheat oven to 300F degrees and line two baking sheets with parchment paper or silicone baking mats. Unlike American gingerbread, pepparkakor isn't usually iced or frosted for serving. But as you need to work with the dough when it's very cold, I thought it would be easier to scoop and roll into balls. They are similar to gingersnaps or gingerbread cookies that are common in the United States, and like gingerbread, this cookie dough can be cut into shapes. You can also include a dash of cayenne pepper, if you like, but I thought these had great flavor without it. Modern versions of this recipe don't actually include any pepper, but the one I'm sharing does. Peppar means pepper and kakor can mean cookie or cake. This year, I'm going Scandinavian with Swedish ginger cookies, called Pepparkakor. Last year, I shared a favorite from my own heritage, Scottish shortbread cookies. See the entry widget just above the recipe to enter to win!Īll this week, I and 33 other food bloggers will be posting Christmas cookie recipes, and today in particular, some of us are focusing on international cookies. If you celebrate Christmas, then you know that now is the time to get your tree (or assemble your fake one), decorate it, string up the lights, hang your stockings, and best of all - bake Christmas cookies! Best of all, our Christmas Cookies Week sponsor, Nielsen-Massey, is giving one lucky winner a set of 8 of their extracts and flavors. They are less sweet and have a slightly more complex flavor. Pepparkakor are Swedish ginger cookies traditionally served at Christmas time.
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