Pebernodder

Jack Frost made an appearance this morning, crystallizing flora underneath a sparkling sheath of crunchy white ice. Diffused Christmas lights strewn along the roof lines of neighboring houses twinkled quietly behind the murky fog. My hands have reunited with cashmere lined leather gloves as if it were many years ago since they last met. Winter is nearing.

*************

This week Sammy had to bring to school a food representing her culture. We brought, Pebernodder.

According to Allrecipes, Pebernodder is a traditional Danish Christmas cookie. I didn't think my rascals would like this cookie because it contains Cardamom. I'm only vaguely familiar Cardamom so I had no idea what to expect, but I can tell you that the dough formed nicely, not heavy but perfectly airy and light. Once baked, the cookies puffed out  into these flavorful 1/2 inch pillowy bites. Pebernodders are delicious -- not too sweet with just a hint of pepper from the Cardamom.

And because we wanted to keep to tradition we stuck to the recipe as it was written, only adding in a dash of vanilla to taste.

We plan to make this cookie again and again, possibly updating it by rolling it in sugar and/or sprinkles to pretty them up. Or, Pebernodders dipped in chocolate and then sprinkled with finely chopped nuts for added flavor and texture. What a versatile and easy to make cookie. Here's the recipe:

Ingredients

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon, or to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
3. Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
4. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.