Gingersnaps Pepparkakor Food

GINGERSNAPS (PEPPARKAKOR)

Steps:

• Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
• Place the butter in a large mixing bowl.
• Add the baking soda to the sugar mixture, then pour over the butter.
• Stir until the butter is melted.
• Add the egg and flour. Mix until thoroughly blended.
• Knead the dough, then place in the refrigerator to chill.
• Roll out the dough on a floured board to 1/16 inch thickness.
• Using a knife or fancy cookie cutters, cut the dough into shapes.
• Place cookies on a greased (or nonstick) baking sheet.
• Bake at 325F for 8-10 minutes.
• Cookies will firm up as they cool.
• Re-roll the scraps and repeat until all of the dough is used.

PEPPARKAKOR (SWEDISH GINGER COOKIES)

Steps:

• Heat molasses in small saucepan to boiling point.
• Boil 1 minute.
• Add sugar and butter and stir until butter is melted.
• Cool.
• Beat in egg.
• Sift together flour, salt, soda and spices.
• Add to first mixture and mix thoroughly.
• Cover bowl tightly and chill overnight.
• Roll out a portion of the dough at a time on lightly floured pastry cloth.
• Roll out thin.
• Cut into desired shapes.
• Bake in a moderate oven (350F) 6 to 8 minutes.
• The dough may be shaped into a roll and wrapped in waxed paper.
• Chill thoroughly overnight or longer.
• Slice thin and bake in moderate oven (350F).
• These should be stored in an air-tight container - allow flavor to "ripen".

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.