Danish Peppernut Christmas Cookies (Pebernodder)

Ingredients

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)

Directions

1. Preheat oven to 350°F (175°C). Grease two baking sheets.
2. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, sift together the flour, baking soda, cinnamon, cardamom, nutmeg, cloves, ginger, and salt. Gradually stir the dry ingredients into the butter mixture until combined.
4. Roll dough into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheets, and flatten each cookie slightly with your fingertips.
5. Bake in preheated oven for 10 to 12 minutes, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• The word “pebernodder” is derived from the Danish words “peber” (pepper) and “nodder” (nut).
• These cookies are traditionally served as part of a Danish Christmas celebration.
• These cookies can be stored in an airtight container for up to two weeks.