Simple Cuisine Menu Danish Peppernut Christmas Cookies (Pebernodder)

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Danish Peppernut Christmas Cookies (Pebernodder)

"These are deliciously tiny, extremely time consuming to make (however definitely really worth it), eaten-by using-the-handful Danish shortbread cookies. This recipe was given to me through a nearby grandmother on the annual Scandinavian Festival in Junction City, Oregon. Stored in an airtight field, they'll last near weeks."

Ingredients :

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
half teaspoon floor nutmeg
1/four teaspoon ground cloves
1 teaspoon salt
2 three/four cups all-cause flour, or as needed

Instructions :

Prep : 20M	Cook : 200M	Ready in : 30M

Preheat oven to 350 degrees F (one hundred seventy five degrees C). Lightly grease two to 3 baking sheets.
Beat the butter and sugar together in a blending bowl till light and fluffy. Mix in the eggs, separately, beating nicely after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix within the flour, one cup at a time, until the dough gathers together. With floured arms, pinch off small, half teaspoon amounts of dough, roll into tiny balls, and vicinity on organized baking sheets.
Bake in preheated oven till backside of cookies are mild tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight field.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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