Swedish Orange Gingersnaps |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 4 |
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I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from and also included in the Zaar World Tour 2005, Scandinavia. Ingredients:
3/4 cup unsalted butter |
1 cup brown sugar |
1 large egg |
2 tablespoons molasses |
1 teaspoon molasses |
1 tablespoon orange juice |
1 tablespoon orange zest, finely grated |
2 3/4-3 cups flour |
1 teaspoon baking soda |
1/2 teaspoon ground cloves |
2 teaspoons ground cinnamon |
2 teaspoons ground ginger |
Directions:
1. In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
2. Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
3. Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
4. Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.
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