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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