Recipe from Better Homes and Gardens
Despite its name, this rich Danish cookie doesn't use pepper. It is seasoned with cardamom, a very traditional Scandinavian spice.
Yield: 8 cups of cookies
Prep Time: 30 mins
see savings3/4 cupsugar
see savings2/3 cupdark-colored corn syrup
see savings1/4 cupmilk
see savings1/4 cupshortening
see savings1 teaspoonanise extract
see savings1/2 teaspoonbaking powder
see savings1/2 teaspoonvanilla
see savings1/4 teaspoonsalt
see savings1/4 teaspoonground cinnamon
see savings1/4 teaspoonground cardamom
see savings1/4 teaspoonground cloves
see savings3 1/3 cupsall-purpose flour
see savingsSifted powdered sugar
In a large saucepan combine sugar, corn syrup, milk, and shortening. Bring to boiling. Remove from heat and cool about 15 minutes. Stir in anise extract, baking powder, vanilla, salt, cinnamon, cardamom, and cloves. Stir in the flour until well mixed. Cover and chill about 2 hours or until easy to handle.
Divide dough into 24 equal portions. On a surface dusted lightly with sifted powdered sugar, roll each portion of the dough into a 1/4-inch-thick rope. Cut into pieces about 3/8 inch long. Place 1 inch apart on a greased cookie sheet.
Bake in a 375 degree F oven about 10 minutes or until lightly browned on bottom. Immediately remove and cool on paper towels. Makes 8 cups of cookies (thirty-two 1/4-cup servings).
Per Serving: cal. (kcal) 100, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 20, pro. (g) 1, sodium (mg) 33, Percent Daily Values are based on a 2,000 calorie diet