Swedish orange gingersnaps
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | 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 | To 3 cups flour | |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Ground cloves |
| 2 | teaspoons | Ground cinnamon |
| 2 | teaspoons | Ground 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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