Swedish Orange Gingersnaps Food

SWEDISH GINGERSNAPS

Steps:

• Cream butter and sugar; add eggs and molasses.
• Stir in spices and soda.
• Mix in flour.
• Roll into balls the size of walnuts and then in sugar.
• Place 2-inches apart on cookie sheets.
• Bake in 350° oven for 10-11 minutes until golden brown.

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
• Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
• Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
• Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

EXTRA-SPICY GINGERSNAPS

Steps:

• Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
• Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
• Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.

SWEDISH GINGERSNAPS

Steps:

• Preheat oven to 275 degrees.
• Butter a large cookie sheet.
• Whip cream until almost stiff.
• Combine sugar, molasses, syrup, ginger, lemon rind and baking soda and mix thoroughly. Pour into cream and beat for 10 minutes by hand or four minutes in an electric mixer.
• Add five cups of flour and blend in thoroughly. Beat in remaining flour gradually until dough is just smooth enough to handle but still soft and pliable.
• Wrap in waxed paper and chill several hours or overnight.
• Roll out to one-fourth-inch thickness on a lightly floured board. Cut into fancy shapes, such as animals, boys, girls, stars, hearts and crescents, with cookie cutters about two and a half inches wide, or cut into gingerbread boys or girls in any size.
• Place on cookie sheet and bake for about 12 minutes, or until evenly golden brown.