Pepparkakor Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened
3/4 cup each: granulated sugar, firmly packed light brown sugar
1 egg
2 tbsp. dark molasses
2 tsp. baking soda
1 tbsp. warm water
3 cups flour
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. cardamom (optional)
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Directions: |
Directions:Cream butter and sugars until light and fluffy. Beat in egg and molasses until blended. Mix baking soda and warm water; stir until dissolved. Beat into butter mixture. Sift flour with cinnamon, ginger and cloves. Stir into creamed mixture until thoroughly mixed.
Divide dough into 4 portions. Wrap each separately; refrigerate util cold, about 2 hours. Roll one portion of dough at a time on lightly floured surface to 1/8-inch thickness. Cut out cookies with scalloped 2 1/2 inch cookie cutter lightly dipped in flour. Put cookies on ungreased baking sheets and top each with slivered almond (or red sprinkled sugar).
Bake at 400º for 6 to 8 minutes. Cool on wire racks. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 dozen. |
Preparation
Time: |
Preparation
Time:Preparation 25 minutes. Chilling 2 hours. Baking 8 minutes. |
Personal
Notes: |
Personal
Notes: Traditional recipes always make hearts. Make whatever you want. Roll as thin as possible. Almost see through.
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