Pepparkakor II Recipe - Allrecipes.com
Pepparkakor II Recipe

Pepparkakor II

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"This is about as Swedish a cookie as you can find! The dough is rolled thin, and cut into many shapes, the most commonly used is the pig!"

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Ingredients Edit and Save

Original recipe makes 2 to 3 dozen Change Servings
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Directions

  1. Preheat oven to 400 degrees F (190 degrees C).
  2. In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined.
  3. Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This recipe made a lot of cookies for me. I didn't roll them out and broke the rules! I rolled them into balls and then flattened with a cookie press dipped in sugar. I baked them for about the same length of time though and they turned out great. My Swedish grandfather might not have approved but everyone at work loved them! Fresh orange juice and fresh zest is key to these cookies.

 
Most Helpful Critical Review
Dec 14, 2009

My grandmother emigrated from Sweden in the late 1920s. I have HER mother's recipe. Swedes do not use corn syrup, they use molasses. Americans use corn syrup. Oranges were not common in ordinary Swedish homes in the early 19th century, so skip the orange ingredients. Cut into pig shapes? Must be another American custom. Hearts, stars, ruffle-edged rounds, fir trees, sometimes reindeer are traditional shapes, but especially hearts and stars. And making a small hole off-center to permit hanging on a ribbon on the tree is very traditional.

 

41 Ratings

Aug 31, 2006

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.

 
Nov 03, 2003

this recipe is good! i didn't cut my cookies out, instead rolled the dough into a log, chilled it, and then cut it into thin slices to bake. i found the thinner the cookies, the nicer they were.

 
Dec 14, 2003

I love these cookies, they are just like the Orange Thins you can buy from Ikea. However, the batter is very soft, and is best chilled for several hours before rolling, and is best rolled on a pastry cloth.

 
Dec 12, 2006

These are the first cookies I have ever made that weren't a starter at a grocery store. They are so yummy! I added nutmeg, 1 tbsp. Molasses and subbed light brown sugar for the 1/2 cup white sugar!

 
Dec 16, 2003

This is the exact recipe that was given to me by my Danish grandmother. She always made these at Christmas, as did my mother. Now I make them and they are my favorite holiday cookie. They say Christmas to me in every way.

 
Oct 27, 2007

Very tasty cookies. I used a cookie press and they came out great.

 

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Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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