Today is Santa Lucia and we were looking for a Swedish cookie to serve at our breakfast. I found these Pepparkakor and we loved them.

Ingredients
1 2/3 cups all purpose flour
1/4 tsp baking soda
1 stick butter
1/2 cup packed brown sugar
6 tbsp white sugar
1/4 cup molasses
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp orange extract (or triple sec)
3/4 tsp kosher salt
1/2 tsp ground cloves
1/4 tsp black pepper
1 large egg

Directions

In your mixing bowl, whisk together the flour and baking soda and set aside.

In a large pyrex, place butter through black pepper. Microwave until the mixture just starts to boil (about 2 – 3 minutes) and pull out of the microwave. Let side for 30 minutes to cool. Once the mixture has cooled, stir in egg until well combines. Then stir the wet mixture into the flour mixture and mix until just combined. Don’t over work the dough.

Put the dough into the refrigerator for 1 – 2 hours or up to 2 days.

Heat the oven to 350 degrees F. Line the baking sheets with silpats and work with a tablespoon of dough at a time. Roll into small balls. Use a sheet of plastic wrap to press the cookies out to a 1/4 inch round.

Bake for 14 – 16 minutes. Cool for 10 minutes and then transfer to a wire rack to cool.