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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!

Recipe adapted from Embassy of Norway, Washington DC

Ingredients

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

Water

*Note, it is not an omission – this recipe does not call for eggs.

Instructions