"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Swedish Ginger Hearts Recipe

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This recipe for Swedish Ginger Hearts, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup unsalted butter, at room temperature
cup dark corn syrup
1 cup dark brown sugar
1 tbsp ground ginger
2 tsp ground cinnamon
tsp ground cloves
tsp ground cardamom
cup cold heavy cream, whipped
4 cup flour
1 tsp baking soda

Directions:
Directions:
1. Beat butter, corn syrup, brown sugar, ginger, cinnamon, cloves and cardamom in a large bowl until light and fluffy. Fold in whipped cream until blended.
2. Sift flour and baking soda together. Gradually stir into batter until thoroughly blended. Dough will be soft but not sticky. Turn out onto large sheet of plastic wrap. I shape into a roll and then overwrap with foil. Refrigerate at least 24 hours but no longer than 1 week.
3. Heat oven to 375. Divide dough into 6 equal parts. Using lightly floured rolling pin, roll out 1/8 inch thick on lightly floured pastry cloth. Keep remaining dough refrigerated. Cut out hearts with cookie cutter and placed on lightly buttered cookie sheets. Stack scraps and refrigerate until cold before re-rolling.
4. Bake cookies until firm, about 10 minutes. transfer to wire rack to cool completely. Repeat with remaining dough. Cookies will keep stored in airtight containers or tightly wrapped in freezer for weeks.

Number Of Servings:
Number Of Servings:
10 -12 dozen depending on thickness
Preparation Time:
Preparation Time:
too long
Personal Notes:
Personal Notes:
Mine are pretty thin so I cook 5-6 minutes.

 

 

 

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