Swedish Ginger Cookies (Papparkakor)
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Grated orange peel||1 1⁄2 Tablespoon|
|Dark corn syrup||2 Tablespoon|
|Sifted enriched flour||3 1⁄4 Cup (52 tbs)|
|Blanched almonds||1 Tablespoon|
Thoroughly cream the butter and sugar.
Add egg and beat till light and fluffy.
Add orange peel, corn syrup, and water; mix well.
Sift together dry ingredients; stir into creamed mixture.
Chill dough thoroughly.
On lightly floured surface, roll to 1/2 inch.
Gut in desired shapes with floured cooky cutter.
Place 1 inch apart on un-greased baking sheet.
Top each cooky with blanched almond half .
Bake in moderate oven (375°) 8 to 10 minutes.
Cool on rack.