Norwegian Pepperkaker recipe (Cookie)

Instructions

Cream butter and sugar. Add cream and blend again. Mix the baking soda in a little water and add to flour mixture. Sift spices and baking powder. Add the dry ingredients to the wet and mix until a nice dough forms. Using a sheet of parchment paper, roll the dough into a 2½-inch diameter long sausage. Twist the ends of the parchment paper to seal and refrigerate to chill—at least 4 hours. Unwrap the chilled dough and cut into thin slices of about ¼ inch. Bake on lightly greased cookie sheet at 375°F about 8 min.

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