Pepper Cookies Ii Recipes

NORWAY'S BEST PEPPER COOKIES...NORWEGIAN EMBASSY IN WASHINGTON, D.C.

Steps:

• 1. 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.
• 2. Sift the spices, baking powder and flour into the butter mixture. Blend until a nice dough is formed. Roll dough into sausages about 2-1/2 inches in diameter wrap tightly and let dough chill thoroughly.
• 3. Preheat oven to 375 dF (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.
• 4. Serving size: 1 cookie Calories: 144; Total Fat: 7.8g; Cholesterol: 21mg; Sodium: 108mg; Total Carbs: 17.3g; Dietary Fiber: 0.5g; Protein: 1.5g; ** Sugars 6.7g ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

ICELANDIC PEPPER COOKIES

Steps:

• In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night.
• Preheat oven to 350ºF (175ºC).
• Roll out dough to 1/4 inch thickness. Cut out cookies with a 2-inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )

Steps:

• In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
• In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
• Beat in the egg.
• Reduce the mixer speed to low and beat in the flour mixture.
• Cover and refrigerate for several hours.
• Position a rack in the middle of an oven and preheat to 350 degrees F.
• Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
• Place the balls on the cookie sheets spacing them about 2 inches apart.
• Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
• Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
• Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
• Transfer to racks and let cool completely.
• Repeat with the remaining cookies.
• Store in an air-tight container at room temperature for up to 1 week.