Pepparkakor spritz
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pillsbury's Best All Purpose Flour*, sifted |
| 1 | teaspoon | French's Cinnamon |
| ½ | teaspoon | French's Ginger |
| ½ | teaspoon | French's Cloves |
| ½ | cup | Butter |
| ½ | cup | Sugar |
| 1 | Egg yolk; unbeaten | |
| ⅓ | cup | Molasses |
| French's Cake Decorations | ||
Directions
BAKE at 400 degrees for 6 to 8 minutes. MAKES about 4½ dozen cookies.
Sift together the flour, cinnamon, ginger, and cloves. Cream butter.
Gradually add sugar, creaming well. Add egg yolk and molasses; beat well.
Blend in the dry ingredients gradually; mix thoroughly. Press a small amount of dough through a cookie press onto ungreased baking sheets, using any plate to make desired shape. If desired, decorate cookie with French's Cake Decorations before baking or frost and decorate after baking. Bake in moderately hot oven (400 degrees) 6 to 8 minutes. *Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #882 by NGavlak@... on Nov 3, 1997