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Norwegian Pepper Cookies (Pepperkaker)
Norwegian Pepper Cookies (Pepperkaker)
Yield: Makes about 7 dozen cookies
Ingredients:
4to 4-1/2 cups all-purpose flour, divided
1teaspoon baking soda
1teaspoon ground cardamom
1teaspoon ground cinnamon
1teaspoon ground cloves
1/2teaspoon black pepper
1/2teaspoon salt
1/2cup butter, softened
2-1/2cups powdered sugar
4eggs
3tablespoons lemon juice
1tablespoon grated lemon peel
1/2teaspoon almond extract
1/2cup diced candied citron, finely chopped
Lemon Glaze (recipe follows)
Preparation:
1.Place 4 cups flour, baking soda, cardamom, cinnamon, cloves, pepper and salt in medium bowl; stir to combine. Beat butter and half of powdered sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in eggs and remaining powdered sugar, scraping down side of bowl once.2.Gradually add flour mixture. Beat at low speed until well blended, scraping down side of bowl once. Beat in lemon juice, lemon peel and almond extract. Stir in citron and enough remaining flour until stiff dough forms.3.Shape tablespoonfuls of dough into 1-inch balls. Place balls on large baking sheets or tray; cover with plastic wrap and refrigerate until firm, 2 hours or overnight.4.Preheat oven to 350°F. Grease cookie sheets. Place balls 1 inch apart on prepared cookie sheets. Bake 13 to 15 minutes or until firm and light golden brown. Remove cookies to wire racks.5.Meanwhile, prepare Lemon Glaze. While still warm, brush cookies with Lemon Glaze. Let stand at room temperature 1 hour or until set.6.Store tightly covered at room temperature or freeze up to 3 months.
Lemon Glaze
Yield: Makes about 1/2 cup glaze
Ingredients:
2cups sifted powdered sugar
3to 4 tablespoons lemon juice
Preparation:
1.Place powdered sugar and lemon juice in large bowl. Stir until smooth and spreadable. If mixture is too stiff, add more lemon juice.
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