Pepparkakor

Kim Van Patten says these Swedish spice cookies are popular at Christmas. Heart shapes are traditional to encourage kindness and sweetness. It certainly is nice that her Iowa State Fair blue-ribbon winners are mixed up in one saucepan!

Pepparkakor
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
3 hrs 15 mins
Servings:
36
Yield:
36 cookies

Ingredients

  • ½ cup sugar

  • ½ cup molasses

  • ¼ cup vegetable shortening

  • ¼ cup butter

  • 1 egg, lightly beaten

  • 1 teaspoon ground cinnamon

  • ½ teaspoon orange zest

  • ½ teaspoon ground allspice

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • ¼ teaspoon baking soda

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon ground cloves

  • 2 ½ cups all-purpose flour

  • Toasted sliced almonds or slivered almonds

  • Coarsely chopped maraschino cherries

Directions

  1. In a medium saucepan, combine sugar, molasses, shortening and butter. Bring to a boil; reduce heat. Cook and stir over low 2 minutes. Remove from heat; let cool 45 minutes.

  2. Add egg, cinnamon, orange zest, allspice, nutmeg, salt, baking soda, cardamom and cloves to saucepan, stirring well to mix. Add flour; mix well.

  3. Divide dough in half. Wrap and chill until dough is easy to handle, at least 2 hours.

  4. Preheat oven to 375°. On a floured surface, roll out dough to 1/8 inch thick. Using 3-inch cutters, cut out dough. Place cutouts 2 inches apart on ungreased cookie sheets. Top with almonds and cherries. Bake until set, about 7 minutes. Remove; cool on wire racks.

Nutrition Facts (per serving)

88 Calories
3g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 88
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 39mg 2%
Total Carbohydrate 14g 5%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 1%
Calcium 15mg 1%
Iron 1mg 4%
Potassium 83mg 2%
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