Norway's Best Pepper Cookies...Norwegian Embassy in Washington, D.C.
Straws Kitchen(*o *)
AGAIN..it is NOT my recipe nor is it my pic...all credit goes to Karen.
By: Karen Nacke
"This recipe is from the Norwegian Embassy in Washington, D.C. Cookies and recipes were handed out at a cultural event that my family attended a few years ago. All Norwegian homes "must" serve at least 7 kinds of cookies at Christmas. This recipe is different from other pepperkaker recipes on this web site because it calls for cream and does not use eggs. So it's great for any who can't eat eggs. Enjoy!"
P.S. If you are wary of a cookie containing pepper, don't be! These are unique and delicious.
1 1/8 cbutter
1 cwhite sugar
1/4 cheavy whipping cream
1 tspbaking soda
3 1/4 call-purpose flour
1 tspground cinnamon
1 tspground black pepper
1 1/2 tspground cardamom
1 tspbaking powder
YOU CAN 'DOUBLE' THIS RECIPE TO MAKE 60 COOKIES (THEN IT MAKES 5 DOZEN YUMMMY COOKIES)
How to Make Norway's Best Pepper Cookies...Norwegian Embassy in Washington, D.C.
- Cream together the butter and the sugar until light and fluffy.
Stir in the cream.
Add the baking soda and little water (no more than 2 tablespoons) to the butter mixture.
- Sift the spices, baking powder and flour into the butter mixture.
Blend until a nice dough is formed.
Roll dough into sausages about 2-1/2 inches in diameter wrap tightly and let dough chill thoroughly.
- Preheat oven to 375 dF (190 degrees C).
Remove chilled dough and cut into thin slices.
Bake on a lightly greased cookie sheet for 6 to 8 minutes.
Let cookies cool on wire rack.
- Serving size: 1 cookie
Calories: 144; Total Fat: 7.8g; Cholesterol: 21mg;
Sodium: 108mg; Total Carbs: 17.3g; Dietary Fiber: 0.5g; Protein: 1.5g;
** Sugars 6.7g
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.