BLUE RIBBON PRODUCTS COOKIE DOUGH RECIPES

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SWEDISH GINGERBREAD COOKIES RECIPE: HOW TO MAKE IT



Swedish Gingerbread Cookies Recipe: How to Make It image

Making Swedish pepparkakor—or gingerbread cookies—is a holiday tradition in our family. I entered these at the Iowa State Fair and took home a blue ribbon.—Kathleen Olesen, Des Moines, IA

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 3 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup sugar
1/2 cup molasses
1 large egg, room temperature
3-1/4 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
FROSTING:
3 cups confectioners' sugar
3/4 cup shortening
1 tablespoon vanilla extract
3 to 5 tablespoons water
Red Hots, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

Nutrition Facts : Calories 201 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 80mg sodium, CarbohydrateContent 28g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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Jan 01, 2020 · DIRECTIONS Preheat oven to 300 degrees F. In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer blend brown and white sugar at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
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Jun 24, 2021 · Let the dough rest in the refrigerator for 20 minutes to harden up a bit.2.) Using a small ice cream scooper, scoop a ball of cookie dough, roll in between your palms, flatten and place on a baking tray lined with parchment paper. Repeat until the dough is finished and top each cookie with a pecan.
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Drop tablespoons of dough two inches apart onto baking sheets. Bake for 12 to 15 minutes or until lightly browned on top and firm to the touch.
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