1995 1st Place Swedish Spice Cookies Food

1995 1ST PLACE: SWEDISH SPICE COOKIES

Steps:

• Heat oven to 375 degrees.
• Have ungreased baking sheet(s) ready.
• Sift together the flour, baking soda, spices and salt; set aside.
• Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute.
• Add the egg and molasses; mix well.
• Stop the mixer and add the flour mixture.
• Mix just until combined.
• Using about 1 1/2 teaspoons dough for each, roll dough into balls.
• Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
• Arrange on baking sheet, spacing them 2 inches apart.
• If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.
• Bake until set, 9 to 10 minutes.
• Transfer to a wire rack and let cool.

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)

Steps:

• Sift together dry ingredients; set aside.
• Cream sugar and butter.
• Add egg and molasses.
• Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
• On a well-floured board, roll out dough to 1/8 inch thickness.
• Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
• NOTE: Prep time does not include time to let dough rest overnight.

SWEDISH SPICE COOKIES

Steps:

• In a medium bowl, stir flour, baking powder, salt, 1 teaspoon of the cinnamon and nutmeg; set aside.
• In a large mixer bowl at medium speed, beat 1 cup of the sugar and butter until creamy.
• Add eggs and vanilla; beat well.
• At low speed, beat in flour mixture until well blended.
• Divide dough into three portions.
• Cover and chill for 1 hour.
• In a small bowl, stir remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon; set aside.
• Preheat oven to 375°.
• On a lightly floured surface, roll one portion of dough at a time to about 1/4-inch thickness.
• Dip cutters in flour and cut cookies, place cookies 1 inch apart on ungreased baking sheets.
• Sprinkle with cinnamon-sugar.
• Bake for 9 to 12 minutes or until edges are light brown.
• Cool cookies on wire racks, store in an airtight container.