PEPPARKAKOR (SWEDISH GINGER COOKIES)
Categories Cookies Ginger Dessert Bake Christmas Winter Christmas Eve Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 dozen cookies
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
- Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
- Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
- Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.
SCANDINAVIAN GINGER CITRON COOKIES
Swedish chef Marcus Samuelsson fondly remembers baking these cookies with his grandmother. And at his New York restaurant Aquavit, the deliciously chewy, spicy treats have been handed out as Christmas gifts. Adapted from Mom's Secret Recipe File, edited by Chris Styler. Recipe found in the Toronto Star web site.
Provided by Dreamer in Ontario
Categories Drop Cookies
Time 41m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Line 2 baking sheets with parchment.
- Toast ginger, cinnamon, cardamom and cloves in small skillet on medium heat, stirring frequently, until fragrant, 1 to 2 minutes then remove from heat.
- Sift flour, toasted spices, baking soda, salt and pepper into medium bowl.
- In large bowl, cream butter and sugars until fluffy, 2 minutes using electric mixer on medium speed.
- Beat in eggs one at a time, blending well.
- Beat in molasses scraping bowl as needed.
- On low speed, beat in flour mixture until moistened and clumped.
- Stir in citron.
- Scoop rounded tablespoons of dough and dollop onto prepared sheets, spaced at least 3 inches apart. (For tidier cookies, briefly toss each dollop in lightly greased hands to form an uneven round and return to sheets.).
- Bake on racks just above and below centre of preheated 350F oven until tops look dry, about 10 minutes, switching pans on racks at halftime. Remove from oven.
- Sit pans on cooling racks for 2 minutes.
- Gently transfer cookies to racks to cool completely.
- Repeat with remaining dough.
- Arrange cookies on serving platter and dust with icing sugar (if desired).
Nutrition Facts : Calories 78.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 11.3, Sodium 106.3, Carbohydrate 13.9, Fiber 0.2, Sugar 7.5, Protein 1
SWEDISH GINGERBREAD COOKIES
Making Swedish pepparkakor-or gingerbread cookies-is a holiday tradition in our family. I entered these at the Iowa State Fair and took home a blue ribbon.-Kathleen Olesen, Des Moines, IA
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 80mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
SWEDISH GINGER COOKIES
These are delicious and soft cookies. I especially like to make them around the holidays, but they are great anytime. I got this recipe from my mother-in-law.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 4 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy.
- Add molasses.
- Add the egg.
- Mix together the flour, soda, salt, cinnamon, ginger, cloves and allspice.
- Add flour mixture to creamed mixture.
- Mix well.
- Roll into small balls and roll in sugar.
- Place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes.
GERMAN CHRISTMAS COOKIES
This little spice cookie tastes very European and is similar to Pfeffernüsse or "peppernut." We make ours with cozy spices, anise flavoring, almonds and candied citron. -Carole Mueller, Florissant, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first seven ingredients. In another bowl, combine eggs, butter, lemon peel and extract. Stir into dry ingredients just until moistened. Fold in almonds and citron., Shape into 1/2-in. balls and place 1 in. apart on greased baking sheets. Bake until set, 8-10 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
SCANDINAVIAN BUTTER COOKIES
Somehing is missing in this cookie-- sorry about that. Simple cookie to make! The topping changes the taste of the cookie.
Provided by BLUE ROSE
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Mix all ingredients together at once.
- Form into balls.
- Press down with glass dipped in sugar and top with nuts or candied cherry or dip balls in crushed nuts and press cherry into top. Bake at 350 degrees for 10-12 minutes.
Nutrition Facts : Calories 129.5, Fat 9, SaturatedFat 5.7, Cholesterol 24.2, Sodium 65.2, Carbohydrate 11.2, Fiber 0.2, Sugar 4.2, Protein 1.3
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GINGER-CITRUS COOKIES RECIPE | BON APPéTIT
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4/5 (21)Estimated Reading Time 5 minsServings 28
- Place citrus zest in a medium saucepan and pour in cold water to cover. Bring to a boil; drain. Repeat process 2 more times.
- Combine sugar and 2 cups water in same saucepan; bring to a boil, stirring to dissolve sugar. Add citrus zest and bring just to a simmer. Reduce heat to low and simmer very gently until peels are translucent, 30–45 minutes. Remove from heat and let citrus zest cool in syrup.
- Preheat oven to 350°. Toast ginger, cardamom, cinnamon, and cloves in a small skillet over medium heat, stirring with a wooden spoon, until fragrant, about 2 minutes. Remove from heat.
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- Toast ginger, cinnamon, cardamom and cloves in small skillet on medium heat, stirring frequently, until fragrant, 1 to 2 minutes. Remove from heat.
- In large bowl, cream butter and sugars until fluffy, 2 minutes using electric mixer on medium speed. Beat in eggs one at a time, blending well. Beat in molasses. Scrape bowl as needed. On low speed, beat in flour mixture until moistened and clumped. Stir in citron.
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