Swedish Orange Gingersnaps |
|
 |
Prep Time: 105 Minutes Cook Time: 10 Minutes |
Ready In: 115 Minutes Servings: 5 |
|
Ingredients:
1 1/2 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 |
2 3/4 to 3 cups flour |
1 teaspoon baking soda |
1/2 teaspoon ground cloves |
2 teaspoons ground cinnamon |
2 teaspoons ground ginger |
Directions:
1. In a mixing bowl or standing mixer 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.
2. Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
3. Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
4. Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.
|
|