Mrs. Londquist’s Pepparkakor
(Swedish Pepper Cookies)
1 Cup melted butter
1-1/4 Cup sugar (white or brown)
Cream butter and sugar together.
1/2 Cup sour cream
1-1/2 Cups light molasses
1-1/2 teaspoons baking soda
Mix together in a very large bowl and add the butter & sugar mixture.
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
8 Cups flour
Mix dry ingredients together then add to wet ingredients. Mix thoroughly.
Roll to 1/8 inch thickness on floured board. Cut.
Bake at 350 degrees F. for 15 minutes.
This recipe makes a lot of cookies. You may keep the dough in the refrigerator and roll out and bake some at a time. It takes a bit of work to make the cold dough malleable but if it gets too warm it does not handle well either. If it is too crumbly, I apply a bit of melted butter and knead repeatedly. Practice, and lots of sprinkling with flour.
They are best made around Thanksgiving, stored in an airtight container, and served at Christmas. We love making holes in some of them and hanging them on the Christmas tree. Those hanging on the tree will be perfectly edible when Epiphany arrives.