Monday, December 17, 2012

Swedish Pepparkakor (Don't giggle when you say it)

When I started my blog I swore that I would share the kitchen failures as well as the successes. So far I've had successes for the holiday season. But yet again I have suffered from my worst habit and probably the main cause of a lot of my kitchen flubs; being in a hurry.

I would love to have nothing else to do but play in the kitchen. As it is, I work full time, care for a couple fur-kids, a part time human kid and a full time cohabitating partner (Mr. M.). Plus I have a dinky little kitchen that doesn't inspire me to spend a lot of time in it. Usually its a battle for space with me cussing at the microwave and coffee maker for hogging up so much room. I see the lavishly decorated cookies on Pinterest that are just way too pretty to simply eat and wonder about the time spent on something that is intended to be chewed up and swallowed like any regular food. That said, I do appreciate some visual esthetics with food.

So, what I'm saying is that since these spice cookies were my last baking project of the holiday season and it was 7pm at night, I had worked the whole day and my giveashit-o-meter was way down, this was not my proudest achievement. They weren't rolled out thin enough and so they spread out all over the too-crowded baking sheets, making trees, hearts and little men look like shapeless blobs. The decorating was just some colored sugars thrown on.

Honestly, if you give yourself a little more time these can be a lovely Christmas cookie reminiscent of old world holiday spices. Even my deformed treats tasted good! A nice change from traditional gingerbread, these cookies have a nice orange flavor and are addictively crunchy. Mr. M. said they are best dunked in a cold glass of milk for a few seconds.

Swedish Pepparkakor (Pepper cake)

1 cup butter
1 1/2 cup sugar
1 egg beaten
2 T corn syrup
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp ginger
1 tsp cardamom
rind of 1 orange

Cream sugar and butter. Add egg and corn syrup. Sift together dry ingredients, add to creamed mixture. Wrap in plastic and refrigerator for a few days.

Take out of fridge and let come to room temperature or a bit cooler. Roll out thin, cut into shapes. Place on ungreased cookie sheet and decorate with sugar. Bake 350 for 10 min or until edges turn brown.

Other hints: Watch that cook time!! I found 10 minutes was too much. 8 minutes was a little better for my oven. As you can see from the picture I didn't have an orange but a bunch of clementines, which I figured would work. They did.

Since this was my last offical baking item for the holidays, I am done! D-O-N-E. Presents bought and wrapped, cards sent out, decorations up. It is time to just sit back and relax (and watch all the last minute types run around like caffeinated ants at a picnic. So, in case I am heard from no more this season I'll take this time to wish everyone a Very Happy, Merry, Festive Holiday, Christmas, Hanukah, Festivus!!


  1. I got a tin of these last Christmas and absolutely gobbled them down!! I had no idea they could be home made!!! My FIL loved them, too! He kept sneaking them when he would come over to let the boys out during my work days! LOL!

    I may actually give these a whirl later this week!!! I still have cards to address and send and am waiting on a couple of mail order items to wrap! Hopefully, all will be here before Sunday, when we head to NE!!!

    Happy, Merry, everything holidays, Snookums!!! Love you much!!

    1. Love YOU, Snookums! Hope your holiday is super bright and merry.

      I got this recipe off a general web site a few years ago. I love the spice combination. And though I enjoy a dense, chewy cookie there is just something about these crunchy things. I bet they would even be good with icing. Maybe next year! Give them a try and let me know how it works for you!