Piparkakut Piparkakut

Author: Canadian Living

The spices in these thin, crispy cookies reflect the Scandinavians' Viking history. At Christmas, the Finns cut these into animal shapes and accent them with piped icing.

  • Portion size 48 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




In bowl, beat together butter, sugar and corn syrup until fluffy; beat in egg.

In separate bowl, whisk together flour, cinnamon, cloves, allspice, cardamom, ginger and baking soda; stir into butter mixture in 2 additions. Divide into thirds; flatten into discs. Wrap each and refrigerate for 1 hour.

On lightly floured surface, roll out each disc to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) reindeer or other shape cookie cutter, cut out shapes, rerolling scraps.

Bake on parchment paper–lined baking sheets in 375°F (190°C) oven until golden, 8 to 10 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool.

In bowl, stir icing sugar with lemon juice. With piping bag, pipe glaze outline.

Nutritional facts Per cookie: about

  • Sodium 19 mg
  • Protein 1 g
  • Calories 88.0
  • Total fat 3 g
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g


  • Iron 3.0
  • Folate 8.0
  • Vitamin A 3.0
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