Pepparkakors sounded so peculiar
to me over thirty years ago.
While exploring a cute town with
Swedish origins called
in central California,
I kept coming across
home of the water tower turned
into a giant Swedish coffee pot.
And best of all,
I ended up with a tin of
and we loved them.
My daughter reminded me
that her Kristen American Girl
a Peppakaor recipe.
Kristen uses shortening.
Rose's recipe uses butter and couldn't be simpler.
In fact, it was so simple
I had to keep re-reading the recipe
to see if I forgot anything.
The only difficult thing about
this recipe is finding
Grandma's mild molasses
and Swedish Pearl Sugar.
I opted for Brerr Rabbit's mild molasses
and drove across town to the Italian market
for Pearl Sugar.
Swedish Pearl sugar is smaller in size than
Belgium Pearl Sugar,
which is used in Liege Waffles,
the authentic Belgian Waffle.
It all has something to do with
the caramelizing ability.
Butter and sugar are creamed together, then
the dry ingredients stirred in by hand with
the flat beater.
The very soft dough is patted into a rectangle,
wrapped in plastic and chilled.
And then the fiddly part; rolling the dough
into a log, re-wrapping and forcing it inside a paper towel
I shoved the entire log into one paper towel roll,
opting not to cut it into smaller logs.
After freezing, it came apart easily, just like
those Pillsbury cinnamon roll canisters.
Using a very sharp metal dough scrapper,
the tube is sliced into rounds, sprinkled with sugar
and popped into the oven for a quick bake.
This little cookie is quite an aromatic gem.
Another one for the Christmas cookie line up.
Rose Levy Beranbaum