Pepperkake

Tools:

  • Large mixing bowl
  • Plastic wrap
  • 14" x 20" Jumbo Aluminum Cookie Sheet
  • 14-1/2" x 20" Non-Stick Cooling Grid

Ingredients:

  • 3/4 cup unsalted Butter softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 4 cups all-purpose flour

Makes: Each cookie serves 1.


instructions

In a large mixing bowl, beat butter and sugar together until light and fluffy. Add eggs one and a time, beating well after each addition.

Stir in baking powder, baking soda, pepper, cinnamon, salt, cardamom and ginger. Stir in flour 1/2 cup at a time, blending well after each addition.

Form dough into ball; wrap and refrigerate 24 hours.

Preheat oven to 350° F. Roll rounded 1/2 teaspoons of dough into 3/4-inch balls. Arrange, 1-inch apart on ungreased baking sheets.

Bake 11-14 minutes or until golden brown on bottom. Cool on wire rack. Cookies may be stored in airtight containers at room temperature for one month.