CrossRoads Farm

Cookie Factory

17 December, 2004 - 8:21 am

The cookie production began in earnest yesterday. I made The Pepperkokker dough and put in my office to chill. “The Pepperkokker.” It’s production each year brings on a sense of responsibility I’m not always ready for. We only make them at Yule from Nan’s great recipe, brought from Sweden so far as I know. I always feel closest to Nan when I’m making Pepperkokker or Coffee Rings. But it is also the one recipe that stresses my out. I’m always afraid I will ruin it. I could burn the molasses or add too much cardamom. So many things can go wrong, particularly when you halve a recipe. I don’t try to do that as I go anymore, no matter what I am making.

At any rate the dough – Pepperkokker means “spiced cookie”- now chilling in my office will be rolled out paper thin and baked tonight. Roughly 6 dozen.

Last night we made The Spritz. Another Swedish cookie. These are almond flavored butter cookies. You press the dough through a cookie press, with the small star attachment to make a long strand. The strand is then cut into shorter length and formed into circles and the seams are hidden with pieces of candies cherries in red and green to look like holly. The Chickies call them “wreath cookies.” We used eggs from our chickens to make them. And the dough came out just perfect. We had to use 6 egg yolks instead of three because bantam eggs are just that small.

This morning before I head to the library I will make the dough for the stained glass cookies. That recipe will leave me with ten bantam egg whites that I will whip up to make coconut macaroons. My mother will be brining more cookies with her. Oh, and I almost forgot the Raisin Filled cookies. Think that will be enough???

It has turned into a downright blizzard out there in the last few minutes. I may not be going to the library after all….

<<<--- --->>> Questions, comments, suggestions???