Guest guest Posted December 9, 2006 Report Share Posted December 9, 2006 Swedish Ginger Cookies (Pepparkakor) 1/2 cup Molasses 1/2 cup Sugar 1/2 cup Butter 1 Egg, well beaten 2 1/2 cup Sifted all-purpose flour 1/4 tsp Salt 1/4 tsp Baking soda 1/2 tsp Ginger 1/2 tsp Cinnamon Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to " ripen " . Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.