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Spicy Pepparkakor

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Ingredients
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Cardamom 1⁄4 Teaspoon
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Light molasses 1⁄4 Cup (4 tbs)
  Grated orange rind 1 Teaspoon
  Finely chopped toasted almonds 1⁄4 Cup (4 tbs)
  Ornamental frosting 1⁄2 Cup (8 tbs)
Directions

1. Sift flour, soda, salt, ginger, cirt-namom, cloves and cardamom onto wax paper.
2. Beat butter or margarine with sugar until fluffy in a large bowl with electric mixer at high speed; beat in molasses, orange rind and almonds. Stir in flour mixture, a third at a time, blending well to make a stiff dough. Chill several hours, or overnight..
3. Roll out dough, a third at a time, to a 1/8 inch thickness, on a lightly floured pastry cloth or board; cut into fancy shapes with floured 2-inch cookie cutters. Place, 1 inch apart, on lightly greased cookie sheets.
4. Bake in moderate oven (350°) 7 minutes, or until firm. Remove from cookie sheets to wire racks with spatula; cool completely.
5. Make ornamental frosting. Fit a #2 writing tip onto a cake-decorating set; fill with frosting. Press out onto cookies in designs of your choice; let stand until frosting is firm. Store in metal tin.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas

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