Gingerbread dough/pepparkakor
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (1 stick) butter, at room |
| Temperature | ||
| ½ | cup | Dark brown sugar |
| ¼ | cup | Light molasses or dark corn |
| Syrup | ||
| 1 | tablespoon | Cinnamon |
| 1 | tablespoon | Ground ginger |
| 1½ | teaspoon | Ground cloves |
| 1 | teaspoon | Baking soda |
| 2 | cups | All-purpose flour |
| 2 | tablespoons | Cream, milk or water |
Directions
Melted white chocolate or Royal Icing, for decoration In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm. Preheat oven to 375 degrees F.
On a lightly floured surface, roll the dough out to ⅛ to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be).
Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing.
Yield: about 4 dozen
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