This week's baking assignment was a cookie that hails from Norway called Pepparkakors. To my American eye, the name looks like the kind of thing that IKEA would put on a shelving unit, but the cookies are GREAT!
The recipe includes black pepper. However, the variation includes cayenne pepper for even more kick. I loved that idea, so I made both kinds.
Smitty calls these "jacked rabbit cookies" because of the pepper. There are no eggs in this recipe, and the cookies stay nice and flat, unlike regular molasses cookies.
Next time I am with Sharon, I am going to give her some of these new rabbit cookies. She is going to LOVE them!
If you are still using volume measurements, by the way, please consider switching to a scale! It is so much faster, easier and more accurate to weigh your ingredients than to use measuring cups! Note that this glass cup is sitting on my scale and that I am weighing the molasses.
I sprinkled the Hot Nick cookies with a combination of Demarara sugar and cayenne pepper.
The bottom line:
These are GREAT! Smitty is right, these are jacked up rabbit cookies! We love both variations, but the hot pepper ones are my favorite. I took the precaution of hiding them away in the freezer lest we nibble them all away. I want to keep them handy for guests.
These will go on the top of my favorites list from The Baking Bible!
NEXT UP: Honey Cake
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