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Swedish Pepparkakor aka "Pips" Recipe

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This recipe for Swedish Pepparkakor aka "Pips" is from Made with Love for Generations, 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:  
Mix together well:
-1 cup sugar
-1 cup molasses
-2 eggs
-1/2 cup butter softened (not margarine)
-1 tsp baking soda
-1 tsp ground ginger
-1tsp ground cloves
-1 tsp ground nutmeg
-1 tsp ground cinnamon
Directions:
Directions:
-Stir in and mix with hands
-4 cups of flour
-Dough will be sticky. Add small amounts of flour to make it like soft sticky play dough consistency. Too much flour makes hard rather than crisp cookies.
-Refrigerate in an airtight container or sealed plastic bag for 3-7 days.
-The rolling and baking stage is much easier with two people. One rolling and cutting, the other manning the oven, because of the short bake time.
-Preheat oven to 350*
-Take tennis ball sized pieces of dough, work with hands to make pliable.
-On a lightly floured, smooth surface, roll with rolling pin as thin as you can. (The best are nearly transparent) you will need to add very small amounts of flour to the top and underneath the dough to get the best results, while rolling it out, or it will stick.
-Use cookies cutters for desired shapes.
-Repeat adding fresh dough to previously rolled dough.
-Spray cookie sheets with Pam
-Place cookies 1 inch apart.
-Bake 6-8 minutes. Until starting to brown, shortly after you can smell them. The timing part is tricky. They will burn easily. When cool, they should be very crisp and fragile.
-Store in an airtight container, as soon as they are cool. They will keep for 2-3 months, and the spices will be more pronounced after a week in storage.

 

 

 

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