PEPPARKAKOR - TRADITIONAL SCANDINAVIAN SUGAR AND SPICE COOKIES
Great for Christmas or anytime of year- especially with coffee or cocoa AND they are lowfat too! If you like them spicier feel free to UP the ginger and/or use FRESH! World Tour 2005 Sweden Desserts
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs and molasses and beat well.
- Mix all dry ingredients in separate bowl.
- Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
- Roll dough into teaspoon size balls and roll in more granulated sugar.
- Bake on greased baking sheet at 350 for 8-10 minutes.
Nutrition Facts : Calories 87.6, Fat 2.6, SaturatedFat 1.5, Cholesterol 12.3, Sodium 85.4, Carbohydrate 15.3, Fiber 0.3, Sugar 8.2, Protein 1.1
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Categories Cookies Ginger Dessert Bake Christmas Winter Christmas Eve Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 dozen cookies
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
- Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
- Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
- Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.
PEPPARKAKOR I
A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!
Provided by Kathy Seaberg
Categories World Cuisine Recipes European Scandinavian
Yield 60
Number Of Ingredients 9
Steps:
- Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
- Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
- Preheat oven to 325 degrees F (170 degrees C).
- Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
- Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!
Nutrition Facts : Calories 65.9 calories, Carbohydrate 10.8 g, Cholesterol 8.5 mg, Fat 2.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 62 mg, Sugar 4.4 g
GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES
This is a family favorite! Grandma always had plenty of cookies for Thanksgiving and Christmas. She was known for her Pepparkakor and Spritz. I'm the only one that has carried on the tradition. My brothers in-law only get these little gems when I make them!
Provided by Debbie Sue
Categories Cookies
Time 5m
Number Of Ingredients 9
Steps:
- 1. GRANDMA'S DIRECTIONS Sift flour with soda and spices. Cream butter and sugar, add syrup and egg. Add dry ingredients. Mix until well blended. (form dough into a ball) Roll out thin, about 1/16 of an inch, on floured board, and cut into shapes. Bake at 400 degrees for about 5 minutes.
- 2. THIS IS WHAT WORKS FOR ME After the dough is formed into a ball, divide into 4 smaller balls, wrap in plastic wrap and chill for about 30 minutes or so. I also roll the dough between 2 pieces of parchment paper. Cut into shapes, pop the sheet into the freezer for a couple of minutes. It makes it easy to remove the cut outs from the parchment.
- 3. **** Not stated in Grandma's directions, YOU KEEP ROLLING ALL YOUR TRIMMINGS, UNTIL ALL THE DOUGH IS GONE! It's a labor of love!
TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)
Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight). Cardamom & finely chopped candied ginger would make nice additions to these Pepparkakor. The molasses is an essential ingredient in this recipe, you get crispy yet chewy cookies with a lovely rich subtle depth of flavor. Don't skip!
Provided by BecR2400
Categories Dessert
Time 55m
Yield 3 1/2 dozen cookies, 42 serving(s)
Number Of Ingredients 10
Steps:
- Sift together dry ingredients; set aside.
- Cream sugar and butter.
- Add egg and molasses.
- Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
- On a well-floured board, roll out dough to 1/8 inch thickness.
- Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
- NOTE: Prep time does not include time to let dough rest overnight.
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