PEPPARKAKOR (SWEDISH GINGER COOKIES) RECIPE - FOOD.COM
Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 10 dozen
Number Of Ingredients 9
Steps:
- Heat molasses in small saucepan to boiling point.
- 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 (350F) 6 to 8 minutes.
- 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 (350F).
- These should be stored in an air-tight container - allow flavor to "ripen".
Nutrition Facts : Calories 290.6, FatContent 10, SaturatedFatContent 6, CholesterolContent 45.5, SodiumContent 168.9, CarbohydrateContent 46.6, FiberContent 0.9, SugarContent 19.5, ProteinContent 4
BIG SOFT GINGER COOKIES RECIPE: HOW TO MAKE IT
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 98mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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SWEDISH GINGERBREAD COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Desserts
Cuisine Europe
Calories 201 calories per serving
- 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.
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Reviews 4
Total Time 45 minutes
Cuisine scandinavian
Calories 80 per serving
- Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.
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From recipes.sainsburys.co.uk
Total Time 52 minutes
Cuisine European
Calories 198 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking sheets with baking paper. Put the butter and sugar in a bowl and cream together using an electric handheld whisk. Beat in the vanilla.
Sift together the flour, cocoa powder and bicarbonate of soda, then add to the butter and sugar. Mix until crumbly, then, with clean hands, gather the dough and knead until just smooth.
Turn out on to a work surface and shape into a 27cm-long sausage shape. Slice into 18 rounds and place, spaced apart, on the baking sheets. Flatten each with your fingertips to a 5cm diameter. Bake for 10-12 minutes. Cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely.
To decorate, dust your work surface with icing sugar and roll out the white icing to a thin sheet. Use an 8cm-round cookie cutter to stamp out 9 circles. Cut each one to make two wavy-edged semicircles. Lightly brush with water and stick on to the cookies.
Roll out the green icing and cut out 36 leaf shapes. Use the tip of a teaspoon to cut away the edges to resemble holly leaves. Attach two to each cookie with a dab of water. Use the writing icing to dot two berries on each cookie.
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