Pebernødder
Prep 30 min Total 42 min
Pebernødder in a jar © kvalimad.dk
Pebernødder is a classic recipe with roots in the Middle Ages, made with typical medieval spices. When a recipe has survived that long, it’s not by accident. These are simple but good cookies that taste of Christmas. This is not a recipe I came up with — I got it from Jeanette, who got it from her grandmother, and now you have it too :-)
Ingredients
Yields 200 cookies
the wet
- 250 g butter
- 250 g cane sugar
- 1½ dl heavy cream
- 1 tsp freshly grated ginger (or ½ tsp dried)
the dry
- 500 g flour
- 1 tsp cinnamon
- 1 tsp ground white pepper
- 1½ tsp cardamom
- 1 tsp baking soda
- 1 tsp baking powder
Directions
Mix the wet ingredients together.
Mix the dry ingredients together.
Knead the dry and wet together into a firm, even dough.
Divide into 8 equal pieces by cutting in half, then in half again, and so on.
Roll each piece into a long thin log, about ½ inch (1 cm) thick. Cut into pieces ¼–½ inch (½–1 cm) long. They should be smaller than you think.
Place the pieces on a baking sheet lined with parchment paper.
Give each piece a light press so they are all the same thickness — this helps them bake evenly.
Bake at 390°F (200°C) convection for 8–12 minutes, until they just start to get a golden edge.
Notes
The dough is quite stiff and easiest to knead with a stand mixer.
If you make a half batch, you can put everything in a food processor and mix it that way.
This is a great way to find out how evenly your oven bakes — you can tell immediately from the color. Rotate the pan during baking if needed, or just move the cookies around with a palette knife.
Roll to about ½ inch (1 cm) thickness. © kvalimad.dk
Before pressing. © kvalimad.dk
After pressing. © kvalimad.dk
Freshly baked. © kvalimad.dk
See Also
Cinnamon Cookies
