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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From the Scandinavian and American Recipes cookbook, which contains recipes submitted by parents and friends of the Svenskarnas Dag Girls Choir. Pepparkakor in itself is amazing (really thin ginger cookies), so I thought this recipe by Donna Ferrell for Pepparkakor Balls should be great too! Preparation time does not include overnight chilling time. Ingredients:
3 1/4 cups sifted flour |
1 tablespoon ground ginger |
2 teaspoons cinnamon |
1 teaspoon ground cloves |
1 teaspoon baking soda |
1/2 teaspoon allspice |
1/2 teaspoon nutmeg |
1 cup butter, softened |
1 cup sugar |
1 egg |
1/2 cup light molasses |
Directions:
1. Sift flour, ginger, cinnamon, cloves, baking soda, allspice and nutmeg together.
2. Cream butter and add sugar gradually, beating until fluffy.
3. Add egg and molasses and beat well.
4. Gradually add flour mixture, beating until well blended.
5. Wrap dough in waxed paper and chill overnight.
6. Roll into balls, flatten with a glass dippped in granulated sugar.
7. Place 2 inches apart of a lightly greased baking sheet.
8. Bake at 350 degrees for 6 to 8 minutes.
9. Watch closely to avoid burning.
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