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Swedish Almond Gingersnaps Recipe

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This recipe for Swedish Almond Gingersnaps is from The Maxwell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup sweet butter
1 cup sugar
1/4 cup dark corn syrup
2 3/4 cups sifted flour
1 teaspoon baking soda
1 1/2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup chopped blanched almonds
Directions:
Directions:
1. Preheat oven to 400º.
2. Cream butter and sugar until light and fluffy. Add corn syrup to butter mixture. Sift flour with baking soda and spices and add to butter mixture along with almonds.
3. Knead dough briefly until smooth on a lightly floured board. Shape dough into a slightly flattened roll. Wrap in wax paper and chill for one hour.
4. Slice dough with sharp knife into thin slices and place on greased baking sheet. Bake for 8-10 minutes at 400º.
Number Of Servings:
Number Of Servings:
5 dozen cookies
Personal Notes:
Personal Notes:
This recipe comes from the New York Times Heritage Cookbook.

 

 

 

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