Great Grandma Josephine's Swedish Pepparkakor Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 3-1/2 cups all purpose flour
1 teaspoon baking soda
1-1/2 teaspoons ground ginger
1-1/2 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
3/4 cup molasses
2 teaspoons grated orange rind
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Directions: |
Directions:Preheat oven to 375º. In a medium bowl, sift together dry ingredients and set aside. In a large bowl, beat together the butter or margarine with the sugar until light and fluffy. Add egg, molasses and orange rind - beat well. Gradually add dry ingredients to wet ingredients, mixing until well-blended. Cover and chill overnight. (Dough may be used in small amounts if desired - will keep for one week.)
On a well-floured pastry cloth or board, roll out dough to 1/8 inch thickness. Cut into shapes with a variety of cookie cutters. Bake for 8 to 10 minutes. Cool on wire racks. |
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Number Of
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Number Of
Servings:7 to 10 dozen |
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Personal
Notes: Grandma Carole was great about learning how to make traditional Swedish food for my Dad, who grew up with Swedish immigrant parents. Grandma Josephine taught my mom how to make these and she baked them every year for Christmas. She typically decorated them with a thin outline of white piped frosting. On our fireplace mantle was a "tree" that was made from wooden dowels and these beautiful cookies hung by fishing wire from the branches. I remember there having been reindeer, heart and tree cookies. It was so beautiful with a spray of wheat tied to the top of the tree.
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