Swedish orange gingersnaps

4 servings

Ingredients

QuantityIngredient
Sticks unsalted butter
1cupBrown sugar
1largeEgg
2tablespoonsPlus 1 teaspoon molasses
1tablespoonOrange juice
1tablespoonFinely grated orange zest
To 3 cups flour
1teaspoonBaking soda
½teaspoonGround cloves
2teaspoonsGround cinnamon
2teaspoonsGround ginger

Directions

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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