PIPARKAKUT - FINNISH GINGER COOKIES
Piparkakuts are a traditional holiday cookie in Finland. They are usually cut into round scallop shapes, but little boys and pigs are the traditional shapes during the holidays. I found this recipe on the internet and I can't wait to give it a try soon! --NOTE-- cooking time includes cooling time and chilling time.
Provided by Kim D.
Categories Dessert
Time 12h30m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine butter, sugar, corn syrup and spices in a saucepan.
- Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
- Remove from heat and transfer to a mixing bowl.
- Allow sugar mixture to cool to room temperature.
- Stirring occasionally might help speed up this process.
- Stir eggs into cooled sugar mixture.
- Sift flour and baking soda together and add to sugar mixture.
- Mix well.
- Roll dough into a ball.
- Cover and chill in the refrigerator for 8-12 hours or overnight.
- Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
- Cut into desired shapes.
- Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
- Cookies can be left plain, or decorated with pipped icing.
- NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.
FINNISH GINGERSNAPS
These easy-to-make rolled out spicy ginger cookies was originally printed in The Finnish Cookbook. Although the recipe specifies to cut them in 3-inch rounds, they are also great cut in different shapes for the holiday season.
Provided by ellie_
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
- Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
- Continue beating until dough is stiff.
- Chill dough.
- Roll out small portions of dough to 1/4-inch thickness.
- Cut into 3-inch rounds (or if you prefer other shapes).
- Bake in 375-degree F oven for 8-10 minutes.
- Be careful--do not overbrown these cookies.
Nutrition Facts : Calories 58.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.8, Sodium 19.6, Carbohydrate 8.9, Fiber 0.2, Sugar 3.4, Protein 0.7
GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
SWEDISH ORANGE GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h55m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
- Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
- Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.
GINGERSNAPS
Categories Cookies Ginger Dessert Bake Kid-Friendly Back to School Spice Fall Molasses Gourmet Small Plates
Yield Makes about 56 cookies
Number Of Ingredients 11
Steps:
- Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
- Preheat oven to 350°F. and line baking sheets with parchment paper.
- Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
IRISH CREAM GINGERSNAPS
Make and share this Irish Cream Gingersnaps recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly mix the marmalade and ground ginger.
- Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl.
- Stir well, then leave the mixture to stand for at least 15 minutes.
- Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.
- Beat the egg whites until stiff, and then fold into the cream mixture until well blended.
- Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.
- Serve chilled, with brandy snaps or ginger snaps (cookies).
Nutrition Facts : Calories 307.8, Fat 27.6, SaturatedFat 17.2, Cholesterol 102.1, Sodium 55.8, Carbohydrate 8.7, Sugar 6.5, Protein 3.4
FINNISH RUNEBERG TORTES
The story tells that Fredrika Runeberg, the wife of a famous Finnish writer J.L. Runeberg, invented this delicious recipe (which is now a traditional and beloved dessert) for her husband's friends on their unexpected visit. She used what she had in her kitchen: crumbs of gingerbread biscuits, her husband's rum, etc.
Provided by Annleih
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
- Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
- Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
- Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 28.2 g, Cholesterol 62.4 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 100.9 mg, Sugar 19.9 g
SWEDISH GINGERSNAPS
I've been making these for 30 years! (Yipes!) They are a nice soft cookie. I love them with milk or coffee.
Provided by Charmie777
Categories Dessert
Time 1h
Yield 50 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar; add eggs and molasses.
- Stir in spices and soda.
- Mix in flour.
- Roll into balls the size of walnuts and then in sugar.
- Place 2-inches apart on cookie sheets.
- Bake in 350° oven for 10-11 minutes until golden brown.
Nutrition Facts : Calories 121.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 23.1, Sodium 146.4, Carbohydrate 16.2, Fiber 0.3, Sugar 8.4, Protein 1.4
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