Swedish Ginger Cookies
Yield
3 dozenPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
corn syrup, dark
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
melted |
|
| 2 | tablespoons |
cream
|
|
| 6 | tablespoons |
cream
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
corn syrup, dark
|
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
butter
melted |
|
| 3E+1 | ml |
cream
|
|
| 9E+1 | ml |
cream
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
ground |
|
Directions
Boil syrup 1 minute.
Cool slightly. Add sugar, butter, cream and spices.
Dissolve soda in 2 tablespoons cream.
Add to syrup mixture.
Blend in flour.
Refrigerate.
When rolled and cut into desired shapes, place on greased cookie sheets.
Bake at 350℉ (180℃) 10 to 15 minutes, depending on size and thickness of cookie.
