Traditional Swedish Pepparkakor |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 100 |
|
These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough. Ingredients:
3 3/4 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
1 teaspoon ground cardamom |
1 cup butter |
1 cup white sugar |
1/2 cup brown sugar, packed |
1 egg, beaten |
2 tablespoons dark corn syrup |
Directions:
1. Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
2. Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
4. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
5. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
|
|