Pepparkakor are Swedish biscuits. The dough is rolled thin and cut into many shapes, the most commonly used is the pig!
My grandmother emigrated from Sweden in the late 1920s. I have HER mother's recipe. Swedes do not use corn syrup, they use molasses. Americans use corn syrup. Oranges were not common in ordinary Swedish homes in the early 19th century, so skip the orange ingredients. Cut into pig shapes? Must be another American custom. Hearts, stars, ruffle-edged rounds, fir trees, sometimes reindeer are traditional shapes, but especially hearts and stars. And making a small hole off-center to permit hanging on a ribbon on the tree is very traditional. - 12 Dec 2009 (Review from Allrecipes USA and Canada)
My husband was raised on Anna's and pepparkakor was one of my two year old's first words. We eat lots of pepparkakors at our house but this is the first time we have actually made them. I am afraid I may have made a mistake because these were so good and we are hooked. I used molasses instead of corn syrup, no orange zest, and I left the dough in the refrigerator for a day before cutting them out. - 31 Aug 2006 (Review from Allrecipes USA and Canada)
This recipe made a lot of cookies for me. I didn't roll them out and broke the rules! I rolled them into balls and then flattened with a cookie press dipped in sugar. I baked them for about the same length of time though and they turned out great. My Swedish grandfather might not have approved but everyone at work loved them! Fresh orange juice and fresh zest is key to these cookies. - 15 Sep 2003 (Review from Allrecipes USA and Canada)