4 Reviews

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).

2 people found this helpful. Was it helpful to you? [Yes] [No]
kla December 14, 2009

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

1 person found this helpful. Was it helpful to you? [Yes] [No]
lapared9 January 10, 2009

My great-grandparents came from Sweden in 1876 - these cookies were a staple item for Christmas. I thought the recipe was lost but found it in my mother's papers. This one is identical and tastes just as good. The real secret is getting the dough temperature right and even rolling with lots of flour - my wife makes her own noodles and her maple rolling board works great.

0 people found this helpful. Was it helpful to you? [Yes] [No]
celtmate December 25, 2014

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
SONJA1924 December 11, 2012
Traditional Pepparkakor (Swedish Spice Cookies)