Pepparkakor(Swedish Pepper Hearts) |
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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Source: Jan Baumer, LaPorte County Public Library, LaPorte, Ind. According to an old Swedish custom, if you place a pepparkakor in the palm of your hand, make a wish and tap the cookie, breaking it into three pieces, your wish will come true. -LaPorte Herald-Argus, November 11, 1997 Prep time does not reflect the 2 hour chill time. Ingredients:
5 cups all-purpose flour |
1 tablespoon cinnamon |
1 tablespoon ground cloves |
1 tablespoon ground ginger |
1 1/2 teaspoons ground cardamom |
1 1/2 teaspoons baking soda |
1 cup butter or 1 cup margarine, softened |
1 1/2 cups granulated sugar |
3/4 cup boiling water |
Directions:
1. Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
2. Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
3. Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
4. Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.
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