Swedish pepparkakor
70 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6⅓ | tablespoon | Margarine, softened |
| ¾ | cup | Granulated sugar |
| 1 | tablespoon | Grated orange rind |
| 1 | tablespoon | Dark corn syrup |
| 1½ | teaspoon | Water |
| 1 | Egg white | |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves |
| Vegetable cooking spray | ||
| 1 | cup | Sifted powdered sugar |
| 1 | tablespoon | Skim milk |
| ½ | teaspoon | Almond extract |
Directions
Cream margarine; gradually add granulated sugar, beating at medium speed of an electric mixer until light and fluffy. Add orange rind and next 3 ingredients; beat well.
Combine flour and next 4 ingredients; add flour mixture to creamed mixture, beating well. Shape dough into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes. Divide dough in half; cover and refrigerate half of dough. Roll remaining half of dough to ⅛-inch thickness on a lightly floured surface. Cut with a 2-inch round cookie cutter. Place on baking sheets coated with cooking spray.
Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Repeat procedure with remaining dough. Combine powdered sugar, milk, and almond extract; stir well. Drizzle over cookies. Yield: 70 cookies (serving size: 1 cookie).
Per serving: 38 Calories; 1g Fat (25% calories from fat); 0g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium NOTES : Store loosely covered.
Recipe by: Cooking Light, May 1994, page 150 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.