Norwegian Pepper Cookies
As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Equipment
- Electric Mixer
- Oven
- Baking Sheet
- Parchment Paper
Ingredients
- 1⅛ cups butter, softened
- 1 cup sugar
- ¼ cup whipping cream
- 1 teaspoon baking soda
- 3¼ cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1½ teaspoons ground cardamom
- 1 teaspoon baking powder
- water, as needed, no more than 2 tablespoons
Instructions
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the cream then mix in the baking soda and a little water, no more than 2 tablespoons (I will verify this).
- In another bowl, sift together the flour, cinnamon, pepper, cardamom, and baking powder.
- Mix the flour mixture with the wet mixture until a nice dough is formed.
- Wrap the dough plastic wrap, tightly, into a log shape about 2½ inches in diameter. Place the dough in the fridge to chill (I will verify the time for this).
- Preheat your oven to 190° C (375° F). Lightly grease a baking sheet with butter, or line with parchment paper. Remove and unwrap the dough, slice into thin rounds and place on the baking sheet.
- Bake for 6 to 8 minutes. Let cookies cool on a wire rack.
- Enjoy.
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