Swedish pepparkakor

70 Servings

Ingredients

Quantity Ingredient
6⅓ tablespoon Margarine, softened
¾ cup Granulated sugar
1 tablespoon Grated orange rind
1 tablespoon Dark corn syrup
1½ teaspoon Water
1 Egg white
2 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves
Vegetable cooking spray
1 cup Sifted powdered sugar
1 tablespoon Skim milk
½ teaspoon Almond extract

Directions

Cream margarine; gradually add granulated sugar, beating at medium speed of an electric mixer until light and fluffy. Add orange rind and next 3 ingredients; beat well.

Combine flour and next 4 ingredients; add flour mixture to creamed mixture, beating well. Shape dough into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes. Divide dough in half; cover and refrigerate half of dough. Roll remaining half of dough to ⅛-inch thickness on a lightly floured surface. Cut with a 2-inch round cookie cutter. Place on baking sheets coated with cooking spray.

Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Repeat procedure with remaining dough. Combine powdered sugar, milk, and almond extract; stir well. Drizzle over cookies. Yield: 70 cookies (serving size: 1 cookie).

Per serving: 38 Calories; 1g Fat (25% calories from fat); 0g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium NOTES : Store loosely covered.

Recipe by: Cooking Light, May 1994, page 150 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.

Related recipes