Holiday

Pepparkakor are ultrathin Swedish gingerbread cookies. Besides being delicious, you can wish on them!

Rest a pepparkaka in your palm and tap it with your knuckle– if it breaks into three peices (no more, no less)– your wish will come true!

This recipe comes from the days when I was a children’s Swedish teacher at the American Swedish Institute. Enjoy!

photo: Ben Dalton_flickr

Swedish Gingerbread Cookies

Yield: approx. 150 cookies (rolled thin!)

Note: dough must refrigerated overnight.

Bake at 375-400     5-10 minutes

BOIL ON LOW, THEN LET COOL:

1 ¼ c. sugar

8 Tbsp water

4 Tbsp corn syrup (I substituted 1 Tbsp with molasses)

1 Tbsp cinnamon

1 Tbsp ginger powder

2 tsp clove powder

BEAT IN:

1 ¾ sticks butter

MIX & ADD IN (DON’T OVERMIX):

2 tsp baking soda

3 C flour

REFRIGERATE OVERNIGHT

Roll very thin, cut out, bake at 375 for 5-10 minutes. (7 minutes, in my oven).

Recipe courtesy of Helene Brännström Suh, Svenska Skolan teacher at the American Swedish Institute

Nothing is tastier than cream, cinnamon and sugar– at least if you’re a Swede.

My family doesn’t stir this while it bakes, which results in a denser rice layer on the bottom and a delicious custard layer on top.

Be sure to mix in one almond– whoever finds it gets good luck (or a sweetheart, depending on the story) for the next year.

Listen to just how much tomtes love rice pudding (and download the story for free) here.

I tell Swedish Christmas stories as Tomte Kajsa. Past performances include the American Swedish Institute, Sons of Norway lodges, and culture clubs. If you’d like me to come to your event, just send a message.