Pebernødder #OurFamilyTable

Today we are sharing some recipes for Valentines' Day...which is quickly approaching. There weren't any real guidelines from our hostess Heather at Hezzi-D's Books and Cooks. Just 'Valentines'! Okay. Before I get to my recipe, check out the loved up line-up.

• Double Chocolate Caramel Cookies by The Freshman Cook
• Fennel, Pomegranate, and Arugula Salad by Karen's Kitchen Stories
• Pebernødder by Culinary Adventures with Camilla
• Red Velvet Brownies by Hezzi-D's Books and Cooks
• Shrimp with Champagne Butter Sauce by Our Good Life
• Smoked Gouda Fondue by A Kitchen Hoor's Adventures
• Splenda Chocolate Cupcakes by Palatable Pastime
• Stuffed Country Chicken Breasts by Cindy's Recipes and Writings
• Sweet & Salty Valentine's Day Popcorn Mix by Books n' Cooks
• Valentine Cookie Pops by Family Around the Table

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Pebernødder

Danish Peppernuts

The reason I picked this cookie for Valentines' Day has to do with my typical wedding present for friends and family. Pebernødder is typically a Christmas tradition in Denmark. But, I have a good reason for sharing this for Valentines'.

Whenever friends and family have gotten married, there is usually a book or some receptacle for marriage advice. Whether the new couple actually needs advice - or heeds the advice - is up for debate. But I typically offer the same advice: Keep it spicy! And what usually accompanies that is a nice, wooden peppermill with lots of different kinds of peppercorns.

It goes back to something I heard Kevin Bacon say when I saw The Bacon Brothers in concert years ago. And, as marital advice goes, I think it's a solid strategy: "Keep the fights clean and the sex dirty."

So...about those spicy pepper cookies....

Ingredients makes about 11 to 12 dozen cookies

Oh, I know that molasses isn't a traditional ingredient in these, but I like the depth of flavor that it adds. Also, I use brown sugar instead of white sugar for even more flavor.

• 1/2 C butter, softened
• 1/2 C lightly packed organic dark ground sugar
• 1/8 C whipping cream
• 1/8 C molasses
• 2 C flour
• 1/2 t ground ginger
• 1/2 t ground cinnamon
• 1/2 t ground cardamom
• 1/2 t ground allspice
• 1/4 t ground white pepper
• 1/4 t ground black pepper
• 1/2 t baking powder
• 1/2 t baking soda

Procedure

Preheat your oven to 375 degrees F. Cream the butter and sugar together until lightened and fluffy. Pour in the cream and molasses and mix well.

Add the flour, spices, baking powder, and baking soda. Mix together until crumbly, then knead until it all comes together.

Divide the dough into smaller pieces. Roll them until they are about the thickness of your pinky finger. Slice dough into small coins, approximately 1 to 1-1/2 cm.

Place the cookies onto a parchment paper or silicone mat-lined baking tray. Bake them for 9 to 11 minutes until they are only slightly firm. Cool them completely before putting them in an airtight container.