Pepparkakor (ginger snaps) sweden

48 servings

Ingredients

Quantity Ingredient
½ cup Sugar
½ cup Light molasses
¼ cup Shortening
¼ cup Butter
1 each Egg, beaten
1 teaspoon Ground cinnamon
½ teaspoon Orange peel, finely shredded
½ teaspoon Ground allspice
½ teaspoon Ground nutmeg
¼ teaspoon Salt
¼ teaspoon Baking soda
¼ teaspoon Ground cardamom
¼ teaspoon Ground cloves
2½ cup All-purpose flour
Nuts, finely chopped, slivered, sliced, Optional
Candied cherries, quartered, Optional

Directions

In a 2-quart saucepan combine sugar molasses, shortening, and butter.

Bring to boiling; reduce heat. Cook and stir over low heat till boiling. Cook and stir for 2 minutes more. Remove from heat; cool for 45 minutes. Add egg, cinnamon, orange peel, allspice, nutmeg, salt, baking soda, cardamom, and cloves to saucepan, stirring well to mix. Add flour, one third at a time, stirring well after each each addition. Divide dough in half. Wrap and chill dough for 2 to 24 hours or till firm enough to handle. On a well-floured surface, roll each portion of dough to ⅛-inch thickness. Cut into desired shapes (such as hearts or stars) with 2-½ to 3 inch cookie cutter.

Arrange on lightly greased cookie sheet. If desired, top with nuts or candied cherries. Bake in a 375 oven for 5 to 6 minutes or until edges are light brown. Transfer cookies to a wire rack to cool. Makes 3 to 4 dozen (2-½ to 3 inch) cookies.

Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 01-14-95

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