Danish Holiday Treats | Homemade Pebernødder & Gløgg

 As if there aren’t already enough Christmas cookies at my house, I decided to whip up a batch of Danish gingerbread.  Nothing goes with gingerbread quite like mulled wine, so I made some of that too.  And of course I was listening to Amy Grant’s “Home for Christmas” CD, because it’s just not Christmas time until you’re baking cooking while listening to Amy’s Grant’s Christmas CD.

Mormors Pebernødder (Grandma’s Gingerbread)

Not your American gingerbread – cardamom gives these cookies a

delicious and unexpected flavor!

1 cup + 1 ½ Tbsp butter

1 ¼ cup sugar

½ cup + 2 Tbsp whipping cream

1 tsp fresh ginger

4 cups flour

1 tsp cinnamon

1 tsp white pepper

1 tsp cardamom

1 tsp baking soda

1 tsp baking powder

Preheat the oven to 400 degrees (F).

Cream the butter.  Stir in sugar and whipping cream. 

 

Peel and grate the ginger.

Sift flour and spices.

Add the ginger and the flour mixture to the butter mixture.

Roll the dough into small balls and place on a baking sheet with baking paper.

Bake the gingerbread for 8 to 12 minutes (until golden brown).

Gløgg (Mulled Spiced Wine)

Think of it as Danish sangria!

1 bottle red wine

2 cups brandy

½ tsp cardamom

5 whole cloves

1 cinnamon stick

½ orange peel

1 cup sugar

½ cup raisins

½ cup almonds

Heat the wine, brandy, cardamom, cloves, cinnamon, and orange peel in a large pot.  Be careful not to boil the mixture; just let it simmer for about 45 minutes.

Strain the wine through a cheese cloth to remove all additions.  Or, if you’re lazy like me, use a small ladle and carefully scoop the wine from the pot.

Serve the gløgg hot over sugar, raisins, and almonds.