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Pepparkakor I
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Swedish Christmas cookies - crispy, golden-brown treats that are perfect plain or decorated, a unique twist on gingersnaps!
Ingredients:
- 0.66666698455811 cup packed brown sugar
- 0.66666698455811 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.75 tablespoon baking soda
- 0.66666698455811 cup butter
- 1 egg
- 3.5 cups sifted all-purpose flour
Instructions:
- Melt butter in a large heatproof bowl. In a medium saucepan, bring brown sugar, molasses, and spices to a gentle boil. Stir in baking soda. Pour the hot mixture over the butter and stir until melted.
- In a bowl, whisk the egg and mix in. Gradually incorporate flour, one cup at a time, mixing well. Transfer the dough onto a lightly floured surface and knead for 1-2 minutes. Wrap the dough in waxed paper and refrigerate until firm, approximately 1 hour.
- Preheat the oven to 325°F (170°C) to create the perfect cooking environment.
- Roll out the dough to about 1/8 inch thickness on a lightly floured surface, cut into desired shapes, then transfer to greased baking sheets. Bake for 8-10 minutes.
- Transfer the baked goods to cooling racks and allow them to cool completely. Once cooled, feel free to decorate with piped icing or any other toppings of your choice!