Swedish Pepparkakor Cookies
These cookies are really good- a throwback to the pre-1300 cookies of many Northern kitchens. Most modern recipes omit the pepper, however I think it is great with it. I put 2 tsp cocoa in mine to make them chocolatey, but it's not period, if you're going to be fussy. Molding shapes with these cookies is not uncommon.

Ingredients

/2 cup/125 mL unsalted butter
1/2 cup/125 mL brown sugar
1/4 cup/60 mL light molasses
2 tsp/10 mL Cinnamon (6 oz)
2 tsp/10 mL Ginger
1 tsp/5 mL Cloves (Ground)
1 tsp/5 mL Black Pepper —6 oz
1 tsp/5 mL baking soda
2 tbsp/30 mL cream or milk
2 cups/500 mL all-purpose flour

Cooking Directions

In a large bowl, beat butter and next seven ingredients until blended. Beat in cream, then flour, just until blended. Chill 30 minutes or until firm enough to handle.

Shape dough into 3/4-inch/2-cm balls. Press down lightly with a floured or sugared glass. Bake at 350°F/180°C for 8 to 10 minutes or until lightly browned. Cool on baking sheet 1 minute, then transfer to wire rack to cool completely. If desired, cookies can be drizzled with melted vanilla chips.

Makes about 6 dozen