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    You are in: Home / Recipes / Traditional Pepparkakor (Swedish Spice Cookies) Recipe
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    Traditional Pepparkakor (Swedish Spice Cookies)

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    3 Total Reviews

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    • on December 14, 2009

      Let rest overnight IN refrigerator. Before putting in fridge, divide in 1/2, make "patties" and wrap in plastic, otherwise it is too hard to roll. If you don't already have one, invest in a Bethany Pastry Cloth/Disk and rolling pin cover, or it is difficult to roll. Use LOTS of flour on pastry cloth and pin cover. Can re-roll scraps once. I used 1 1/2 t each of: nutmeg, cinnamon, ginger, cardamom, in substitute for called spice. Very good. Next to impossible to do this recipe without the pastry cloth though - too sticky. Baked in convection at 400 degrees, 10 minutes, and came out just the way my Foster Signe made 'em - crisp and thin. (Roll as thin as possible).

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    • on January 10, 2009

      Out of the many cookies I baked for the holidays, this was the absolute favorite.

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    • on December 11, 2012

      I have lived in Sweden for 10 years and moved to New Zealand recently.I couldn't find my old Pepparkakor recipe so found this one online.For me it was most unsucessful and very crumbly.Near impossible to roll the dough and work it.The cookies look like playdough gone west but never mind I will never use it again.Thanks for posting it but maybe NZ ingredients have something to do with it.Merry Xmas.

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    Nutritional Facts for Traditional Pepparkakor (Swedish Spice Cookies)

    Serving Size: 1 (26 g)

    Servings Per Recipe: 42

    Amount Per Serving
    % Daily Value
    Calories 109.3
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 2.8 g
    Cholesterol 16.0 mg
    Sodium 99.9 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 0.4 g
    Sugars 7.0 g
    Protein 1.2 g


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