SPICY GINGERSNAPS - PIPARKOKUR
Icelandic Gingersnap Cookies from http://icecook.blogspot.com. I haven't made these yet and there is no yield in the recipe so I completely guessed. Cook time does not include chill time.
Provided by Az B8990
Categories Dessert
Time 35m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the dry ingredients.
- Add soft butter and eggs and knead until smooth.
- Cool in the refrigerator overnight.
- Roll out into sausage shapes of even thickness, pinch or cut off small portions and make little balls out of the dough.
- Put on a cookie sheet covered with baking paper and press your palm on top of each ball to flatten slightly.
- Bake at 200°C until browned.
GINGERSNAPS (PEPPARKAKOR)
Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.
Provided by IngridH
Categories Dessert
Time 40m
Yield 100 cookies, 20 serving(s)
Number Of Ingredients 9
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.
PIPARKAKUT - FINNISH GINGER COOKIES
Piparkakuts are a traditional holiday cookie in Finland. They are usually cut into round scallop shapes, but little boys and pigs are the traditional shapes during the holidays. I found this recipe on the internet and I can't wait to give it a try soon! --NOTE-- cooking time includes cooling time and chilling time.
Provided by Kim D.
Categories Dessert
Time 12h30m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine butter, sugar, corn syrup and spices in a saucepan.
- Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
- Remove from heat and transfer to a mixing bowl.
- Allow sugar mixture to cool to room temperature.
- Stirring occasionally might help speed up this process.
- Stir eggs into cooled sugar mixture.
- Sift flour and baking soda together and add to sugar mixture.
- Mix well.
- Roll dough into a ball.
- Cover and chill in the refrigerator for 8-12 hours or overnight.
- Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
- Cut into desired shapes.
- Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
- Cookies can be left plain, or decorated with pipped icing.
- NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.
FINNISH PEPPER COOKIES - PIPARKAKUT
Make and share this Finnish Pepper Cookies - Piparkakut recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 9h36m
Yield 8 dozen thin cookies
Number Of Ingredients 12
Steps:
- In a saucepan, combine the syrup, cinnamon, allspice, pepper, cloves, ginger, butter, and sugar, and bring it to a boil.
- Remove the mixture from the heat, transfer it into a bowl, and let cool.
- Stir in the egg, cream, soda, and flour; cover and place in the refrigerator and let chill overnight.
- When ready to make cookies, preheat oven to 375 degrees.
- Roll the dough out very thin, using about 1/2 cup of the dough at a time and cut it into your desired shapes.
- Lightly grease a cookie sheet and bake at 375 degrees for 12 to 15 minutes until the cookies are lightly brown, crisp but not too dark.
- Recipe makes about 8 dozen 2-inch cookies.
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