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Pepparkakor

Chef.at.Home's picture
Ingredients
  Sifted all purpose flour 1 2⁄3 Cup (26.67 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
  Ground cardamom 1⁄4 Teaspoon
  Butter/Margarine 6 Tablespoon, softened (3/4 Stick)
  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)
  Royal frosting 1⁄2 Cup (8 tbs)
Directions

1. Sift the flour, baking soda, salt, ginger, cinnamon, cloves and cardamom on waxed paper.
2. Cream butter or margarine with sugar until fluffy-light in a large bowl; beat in molasses, orange rind and almonds. Stir in flour mixture, one third at a time, blending well to make a stiff dough. Chill several hours, or overnight, until firm enough to roll.
3. Roll out dough, one third at a time, 1/8 inch thick, on a lightly floured pastry cloth or board; cut into fancy shapes with floured, 2-inch cooky cutters. Place, 1 inch apart, on large, lightly greased cookie sheets. Roll, cut out trimmings.
4. Bake in moderate oven (350°) 7 minutes, or until firm. Remove from cookie sheets to racks; cool.
5. Make Royal Frosting. Fit writing tip onto cake-decorating set; fill with frosting. Press out onto cookies in designs of your choice; let stand until the frosting is firm.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Almond

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