pepparkakor sandwich cookies

What are pepparkakor cookies?  If you are Scandinavian you've probably heard of them.  They are very popular around Christmas and in the winter, and they are often compared with gingerbread cookies.  Mostly I think because they are often cut out with person shaped cookie cutters and have a pleasant spicy flavor.  These don't have molasses in them like gingerbread, just some good spice.  

I will tell you this straight off the bat.  DO NOT make theses cookies unless you plan to have company over, or you feel like being a big fatty.  These are the perfect two bite cookie and it is very easy to accidentally eat too many if you aren't paying close attention.  These are actually quite good plain if you don't want to make sandwich cookies.  

I will continue explaining the cookies in just a bit, but first I want to thank the probably half a dozen people or so who read this blog because this is my 100th post!  Yay!  I can't wait to hit 200.  :)

And hey, let's have three points to this post because , hey, why not?  Last week my mom and I went to see Ina Garten talk.  It was totally awesome!  I'm a huge fan, so it was really neat to see her in person.  She looks the same as on her show, and my camera tried to get a decent photo...

I didn't really know what to expect going in, and I really enjoyed it.  She talked about her new cookbook, how she got started, her life, etc.  and then she answered some audience questions.  It would have been great to speak with her, but the line was huge, and the only thing I could think of to ask her help on was in regards to my horrible cupcakes.  They taste great, but come out hideous every time.  Aargh.

One of the best things about hearing her speak was how excited I was to hear that she does some of the same kitchen related things I do (always a plus!), like freezing extra parsley in ziploc bags, and roasting vegetables before putting them in lasagna.  Little things, but it still made me feel good.  :)

Because if you were planning on getting a copy anyway, it might as well be a signed copy.  Right?
No, I didn't personally have her sign it.  I didn't get that close!  It was pre-signed.  Still cool.

The kitchen nerd in me is still geeking out.

End of tangent.  Back to cookies!  I love these cookies, frosted or not.  They are soft, a bit chewy, and hold together well.  They will last at least a week in an airtight container on the counter plain, but if you frost them ahead of time you should store them in the fridge.  Also, these cookies have a decent amount of cardamom in them which gives a nice kick.  If you DO NOT frost them, remove half the cardamom.  They will be overpowering.  With the creamy caramel vanilla-y frosting the larger amount of cardamom is great.

I always seem to have random bits of frosting in the fridge.  Oh darn, right?  This frosting is left over from the caramel apple cake.  It uses about 1/4-1/3 of the frosting recipe.  If you don't want to cut the recipe down, make a frosting recipe that isn't fully utilized, or make several batches of cookies to use up all the frosting that's fine.  This works best, but you can always use store bought.  Vanilla is fine, but vanilla with some caramel swirled in is even better.  Goes without saying, yeah?

pepparkakor sandwich cookies
makes 80-100 cookies (before sandwiching)

Ingredients:
pepparkakor:

• 1/4 cup heavy cream
• 2/3 cup light syrup* (or corn syrup, or molasses)
• 1 cup sugar
• 2 tbsp butter, softened
• 1 tbsp ginger
• 1 tbsp cloves
• 2 tsp cinnamon
• 1 tbsp cardamom (1/2 if not frosting)
• 1 tsp baking soda
• 3 cups flour

frosting:

• 1 1/2 cups sugar
• 1/3 cup AP flour
• 1 1/2 milk
• 1/3 cup heavy cream
• 1 1/2 cups unsalted butter, cubed
• 2 tsp vanilla
• 1/2 caramel sauce

*light syrup is widely used in Europe (think treacle tart), and is most commonly found in the US in the "foreign foods" aisle.

directions:

1.  Preheat the oven for 375 degrees F.  Add all ingredients together in the bowl of a stand mixer and mix well.  Dough should not be overly sticky, and should cleanly come together away from the bowl sides.
2.  In sections the size of  fist roll out by hand into a long rope the thickness of a finger.  Slice into 1-1 1/2" sections and place 2" apart on a parchment lined baking sheet.  Bake for 6-8 minutes.  Do not over bake.  Unless you prefer crunchy cookies do not allow to brown.  Remove from oven and let cool completely before frosting.
3.  Prep the frosting.  In a medium pot on the stove whisk the sugar, flour, milk, and cream together.  Whisk occasionally until the mixture boils and thickens. 
9.  Pour the mixture into a stand mixer bowl with a paddle attachment and beat on high until cool.  Turn down to low and add in cubed soft butter and vanilla.  When smooth turn mixer to to medium-high until the frosting is fluffy.  Add in the second container of caramel and mix well.  When the frosting is the desired consistency turn the mixer off and spread the frosting on a cookie and sandwich.