Swedish orange gingersnaps

Yield: 4 servings

Measure Ingredient
1½ \N Sticks unsalted butter
1 cup Brown sugar
1 large Egg
2 tablespoons Plus 1 teaspoon molasses
1 tablespoon Orange juice
1 tablespoon Finely grated orange zest
2¾ \N To 3 cups flour
1 teaspoon Baking soda
½ teaspoon Ground cloves
2 teaspoons Ground cinnamon
2 teaspoons Ground ginger

Cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.

Preheat oven to 350 degrees F. Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Slice logs into thin circles, less than ⅛-inch thick.

Place on lightly greased baking sheets.

Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

Yield: 5 dozen cookies


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