Saturday, September 14, 2013
Back to Baking GALS! August is always a hairy month for me in the kitchen – I feel like I’m running around non-stop the whole month between vacations and generally just spending as much time outdoors as possible…not to mention just being exhausted when I get home from work after being so busy doing catch-up work when I actually am in the office. At any rate, I got my shipment out for September and this was a good one, in my humble opinion.
If I haven’t mentioned it, I’m Norwegian (well, nearly half anyway) and my mom being very proud of that heritage has trickled down to me. Enough so that I’ve recently even started a little bakery business called what else, Bakeri – the Norwegian word for bakery. I’ll do a full post about the business very soon so stay tuned (and start thinking of what you’d like to order!), but as I’m creating the menu, I of course need to make sure I have a couple Norwegian staples on it right? Enter these pepper cookies. Scandinavians like things with a little kick – think of all those Swedish ginger snaps that are out there…slow, warm heat. Same idea here. Mix some black pepper with the favorite ingredient of cardamom and again, slow, warm heat. Sweet, savory and spicy all at once – it’s unique and delicious. I found this recipe while searching online and I’m declaring it a keeper!
|Pre-baking. That's not kosher salt on top - it's Swedish Pearl Sugar!|
|Just out of the oven.|
Recipe adapted from Embassy of Norway, Washington DC
1 1/8 cups butter
1 cup granulated sugar
¼ cup heavy whipping cream
1 tsp baking soda
3 ¼ cup AP flour
1 tsp ground cinnamon
1 tsp ground black pepper
1 ½ tsp ground cardamom
1 tsp baking powder
*Note, it is not an omission – this recipe does not call for eggs.
Cream together the butter and the sugar until light and fluffy. Stir in the cream. Add the baking soda and little water (no more than 2 tablespoons) to the butter mixture.
Sift the spices, baking powder and flour into the butter mixture. Blend until a nice uniform dough is formed. Roll dough into sausages about 2-1/2 inches in diameter wrap tightly and let dough chill thoroughly.
Preheat oven to 375 degrees F (190 degrees C). Remove chilled dough and cut into thin slices. Bake on a lightly greased cookie sheet for 6 to 8 minutes. Let cookies cool on wire rack.
*Note #2 - I did not do this “sausage” method – I just chilled the bowl of dough in the fridge for 30 min or so, then used a medium-sized cookie scoop (about 2 Tbsp) and flattened them slightly.