Pepparkakor
Yield
1 batchPrep
20 minCook
25 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
molasses
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
molasses
|
|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 7.5 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream butter, shortening, and sugar together in mixing bowl until light and fluffy.
Add eggs and molasses; beat well. Sift flour and remaining ingredients together; blend into creamed mixture.
Cover and refrigerate for 1 hour and 30 minutes.
Divide dough into three equal parts.
Shape each third into a 6 1/2x1½-inch roll.
Wrap each roll in waxed paper, sealing ends.
Chill 3 hours or overnight. Preheat oven to 375℉ (190℃).
Cut rolls into ⅛ inch thick slices and arrange one inch apart on ungreased baking sheet.
Bake for 6 to 8 minutes or until deep golden brown. Cool on wire racks.
