Pepparkakor (Swedish Ginger Cookies) |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration. Ingredients:
1 cup butter or 1 cup margarine |
1 cup sugar |
1/2 cup light corn syrup |
2 teaspoons cinnamon |
1 teaspoon clove |
2 teaspoons ginger |
2 teaspoons orange peel |
2 teaspoons baking soda |
1/4 cup water |
1 egg |
3 1/2 cups flour, approximately |
Directions:
1. Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
2. In a large bowl, mix together baking soda and water. Add egg and beat well.
3. Stir in flour and margarine mixture. Mix well.
4. Refrigerate overnight.
5. Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
6. Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.
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