Prep 0 mins
Cook 7 mins
Source: Jan Baumer, LaPorte County Public Library, LaPorte, Ind. "According to an old Swedish custom, if you place a pepparkakor in the palm of your hand, make a wish and tap the cookie, breaking it into three pieces, your wish will come true."--LaPorte Herald-Argus, November 11, 1997 Prep time does not reflect the 2 hour chill time. Posted for ZWT3
- 5 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon ground ginger
- 1 1⁄2 teaspoons ground cardamom
- 1 1⁄2 teaspoons baking soda
- 1 cup butter or 1 cup margarine, softened
- 1 1⁄2 cups granulated sugar
- 3⁄4 cup boiling water
- Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
- Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
- Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
- Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.
They're great and I will add to my holiday baking list too