Swedish pepper cookies are a long-standing holiday tradition in the Blake family and since joining the family 9 years ago I've made them less of a tradition and more of a staple, at least in our little family. I've also changed the name and the recipe, just a tad, and I think it's time to share it. One of the reasons I've been hesitant to share is that the original recipe calls for a cookie press. DeAnn and I have been through our share of difficulties with these presses, and I've already been through two of my own. I decided not to pack a third press in our suitcases, and I'm glad I didn't. If you don't have a press don't worry about it. Now you can make Tom's favorite 'Sweetish' pepper cookies, sometimes known as pfeffernusse or peppernoten. They're softer than the traditional cookie, which is how we like them.
The signature ingredient to the cookies is molasses. When I saw the Brer Rabbit Blackstrap Molasses at the local market I immediately grabbed a bottle. Maybe I should have bought two. But I only use one tablespoon at a time so it should last me a few months. Even if I make them for Cassidy's class every other week.
The original recipe says that if the dough is too dry you can add water. The first few times I made this recipe I had to add water, and the cookies were still a bit too crunchy for my taste. Throughout the years I've adjusted the recipe and reduced the flour by a fourth of a cup, which makes to dough soft but not sticky.
If you have a cookie press you can use it -- that is if the dough doesn't explode through the sides. I've found it a lot easier to just roll them into nice little balls and call it good. I don't get as many cookies out of the recipe when I roll them by hand, but it's worth it to reduce my frustration.
If you like crunchy cookies, just bake them longer. But if you're like us then bake them for the called for amount of time (depending on your oven) and enjoy them warm with some iced coffee (or tea if you're any other Blake family). If you can't eat them all at once then store them in an airtight container. And a nice tip I learned from my sister-in-law, add a piece of bread to the container and it will keep the cookies soft, while making the bread hard as a rock.
I made these to celebrate the closing of Tom's semester (though he's still writing and studying for exams). We're enjoying them a little at a time, thanks to the sacrificial piece of bread. And the Blake family.
'Sweetish' Pepper Cookies
2 sticks of butter, room temperature (227 grams)
1 1/2 cups white sugar
1 Tablespoon molasses, unsulphured
1 egg
2 3/4 cups all purpose flour
2 teaspoons baking soda
3 teaspoons cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons cloves
Preheat oven to 350' (180').
Cream butter, sugar, molasses and egg in a large bowl. Mix dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture, 1/2 cup at a time.
Roll dough into 1 inch balls and place 2 inches apart on a cookie sheet. Bake 7-8 minutes for a crunchy edge and soft middle. Bake longer for a completely crunchy cookie.
Remove the cookies to a cooling rack for a few minutes. These are great warm out of the oven, or the next day, but they will dry up quickly if you don't store with some bread.
