pebbernodders

Many of the pioneers in our little hometown community were Danish, and because of this, we've accumulated a few traditions from them. We make Danish paper stars, read Apples and Angel Ladders by author Irene Morck, and of course, we make pebbernodders. I first discovered the recipe when I was reading the aforementioned book at 14 years old, and they have been a staple of Christmas ever since.

Pebbernodders are without a doubt my favourite Christmas cookie! Gently spiced with cardamom and ginger, and literally the size of a fingertip, these cookies are perfect with a cup of tea or just eaten by the handful ;)

Makes 1 ice cream pail full | Preparation Time: 45 minutes | Cooking Time: 7-12 minutes

Ingredients:

2 cups butter, softened
2 cups sugar
4 eggs, beaten
3 tsp lemon juice
1 1/2 tsp ginger
3 1/2 tsp cardamom
3 tsp baking powder
1/2 tsp salt
4 cups flour (plus 1 cup of extra flour added at the end to get the texture right)

Directions:

1. Preheat oven to 350° F.

2. Combine butter, sugar, eggs, and lemon juice and beat until smooth with a mixer.

3. Mix all dry ingredients (ginger, cardamom, baking powder, salt, and flour) together. Once combined, stir into the butter mixture until combined. The dough will be very soft at this point.

4. Slowly roll in the extra flour (it's easiest to use your hands to knead the dough). You might not need all of the flour, so add in incremental doses until the dough no longer sticks to your hands and you can roll the dough out into "snakes."

5. Take a handful of dough and roll the dough out into thin snakes with your palms. Try to keep the size consistent so they will bake evenly. Cut the snakes into small cookies about the size of a fingertip.

6. Place the cookies on ungreased cookie sheets. Ensure they are not touching, as they will spread slightly.

7. Bake for 7-12 minutes, until the pebbernodders are light brown. You have to watch them quite closely because they burn easily.

8. Allow cookies to cool fully before storing them.