Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies, Christmas
Yield: 10 servings
1/2 c Molasses
1/2 c Sugar
1/2 c Butter
1 Egg, well beaten
2 1/2 c Sifted all-purpose flour
1/4 ts Salt
1/4 ts Baking soda
1/2 ts Ginger
1/2 ts Cinnamon
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".
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart