We had this for Christmas Dinner and my family ate so much that they didn't eat desert. I made my regular pasta recipe 1:1 egg to cup of flour and oil. I used this for the filling. The Gruyere cheese was great. We never had Gruyere before but I am sure we will get it again now. Thanks for the recipe.

Reviewed On: Dec. 25, 2008

My husband was raised on Anna's and pepparkakor was one of my two year old's first words. We eat lots of pepparkakors at our house but this is the first time we have actually made them. I am afraid I may have made a mistake because these were so good and we are hooked. I used molasses instead of corn syrup, no orange zest, and I left the dough in the refrigerator for a day before cutting them out.

Reviewed On: Aug. 31, 2006

I had to freeze in two batches. I considered letting the mixture cool before putting in my ice cream freezer but was afraid of what the jello might do. That batch did not work out well. The second batch sat in the refrigerator for nearly 24 hours before I put it in the ice cream maker. It came out beautifully and would rival any premium ice cream on the market.

Reviewed On: Jul. 13, 2006