Swedish Christmas Cookies

Dinnans IllustrationOne of the oldest traditions in my family is gathering together and eating Smorgasbord Dinner on Christmas Eve.  We pickle cucumbers and beets, make sausage from scratch, grind cranberry sauce, roll meatballs, and bake barley and bread.  Pickled herring and lingonberry sauce accompany the home made items.  Macaroni and cheese has slipped its way onto the menu for those who are less adventurous.  All the recipes have special spices and ingredients to celebrate the Christmas season.  For dessert, we enjoy spritz and peppercakker cookies.  Making cookies takes some finesse and plenty of time.  Spritz dough has to be kept cold and coaxed gently out of the cookie press.  Peppercakker must be rolled thin for the perfect result. Their smell, taste, and crunch make for the perfect finale for holiday season meals.  Enjoy!

Table Decoration

Spritz Cookies
2 1/4 c. flour
3/4 c. sugar
1/4 t. baking powder
1/2 t. salt
1 c. butter
1 egg
1 t. almond extract

Sift together dry ingredients.  Blend in butter until mixture resembles coarse crumbs. Break egg into measuring cup and add water until mixture measures 1/4 cup.  Add extract to egg mixture.  Stir into crumb mixture.  Beat well, then chill.  Put dough through cookie press onto an ungreased cookie sheet.  The dough should be pliable, but if it becomes too soft, re-chill.  Bake for 10 to 12 minutes in a 350°F oven.



Peppercakker Cookies
3 c. flour
1 1/2 t. baking soda
1 1/2 t. ginger
1 1/2 t. cinnamon
1 t. cloves
1/2 t.  fresh ground cardamom
1/2 c. butter
1 c. sugar
1 egg
2/3 c. molasses
2 t. orange peel
sliced almonds

Blend dry ingredients.  Cream butter and sugar, then add in egg, and finally add in molasses and orange peel.  Add dry into wet.  Refrigerate.  Roll thin, cut, and decorate with  sliced almonds on top.  Bake 5-7 minutes at 375°F.


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6 Responses to Swedish Christmas Cookies

  1. Evan says:

    Can’t wait for Christmas!

  2. Eleo says:

    They look delicious!

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