Norwegian Pepper Cookies

Norwegian Pepper Cookies

Adapted from an internet recipe.
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.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 2 hours 21 minutes
Course Dessert
Cuisine Norwegian
Servings 30 cookies

Equipment

  • Electric Mixer
  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1⅛ cups butter, softened
  • 1 cup sugar
  • ¼ cup whipping cream
  • 1 teaspoon baking soda
  • cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 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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