Swedish Ginger Cookies (Pepparkakor)
Yield
10 servingsPrep
10 minCook
8 minReady
18 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
molasses
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | each |
eggs
well beaten |
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
molasses
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 1 | each |
eggs
well beaten |
|
| 591 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Heat molasses in small saucepan to boiling point.
The boil 1 minute.
Add sugar and butter and stir until butter is melted.
Cool. Beat in egg.
Sift together flour, salt, soda and spices.
Add to first mixture and mix thoroughly.
Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry cloth.
Roll out thin. Cut into desired shapes.
Bake in a moderate oven (350) 6 to 8 minutes.
Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper.
Chill thoroughly overnight or longer.
Slice thin and bake in moderate oven (350).
These should be stored in an air-tight container - allow flavor to "ripen".
