Pepparkakor (ginger snaps) sweden
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ½ | cup | Light molasses |
| ¼ | cup | Shortening |
| ¼ | cup | Butter |
| 1 | each | Egg, beaten |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Orange peel, finely shredded |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Ground cloves |
| 2½ | cup | All-purpose flour |
| Nuts, finely chopped, slivered, sliced, Optional | ||
| Candied cherries, quartered, Optional | ||
Directions
In a 2-quart saucepan combine sugar molasses, shortening, and butter.
Bring to boiling; reduce heat. Cook and stir over low heat till boiling. Cook and stir for 2 minutes more. Remove from heat; cool for 45 minutes. Add egg, cinnamon, orange peel, allspice, nutmeg, salt, baking soda, cardamom, and cloves to saucepan, stirring well to mix. Add flour, one third at a time, stirring well after each each addition. Divide dough in half. Wrap and chill dough for 2 to 24 hours or till firm enough to handle. On a well-floured surface, roll each portion of dough to ⅛-inch thickness. Cut into desired shapes (such as hearts or stars) with 2-½ to 3 inch cookie cutter.
Arrange on lightly greased cookie sheet. If desired, top with nuts or candied cherries. Bake in a 375 oven for 5 to 6 minutes or until edges are light brown. Transfer cookies to a wire rack to cool. Makes 3 to 4 dozen (2-½ to 3 inch) cookies.
Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-14-95