SWEDISH ORANGE GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h55m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
- Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
- Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.
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.
SWEDISH ORANGE GINGERSNAPS
I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from FoodNetwork.com and also included in the Zaar World Tour 2005, Scandinavia.
Provided by lauralie41
Categories Dessert
Time 2h10m
Yield 5 dozen
Number Of Ingredients 12
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.
Nutrition Facts : Calories 710.1, Fat 29.4, SaturatedFat 17.9, Cholesterol 115.5, Sodium 292.5, Carbohydrate 104.3, Fiber 2.6, Sugar 48.1, Protein 8.8
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.
SWEDISH GINGERSNAPS
I've been making these for 30 years! (Yipes!) They are a nice soft cookie. I love them with milk or coffee.
Provided by Charmie777
Categories Dessert
Time 1h
Yield 50 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 121.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 23.1, Sodium 146.4, Carbohydrate 16.2, Fiber 0.3, Sugar 8.4, Protein 1.4
GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SWEDISH GINGER COOKIES
Steps:
- In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
- Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time, and cut in half. Let it soften slightly if it is not malleable.
- On a lightly floured surface, roll out dough 1/8- to 1/4-inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and let stand for 1 minute. With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
- Store plain or frosted cookies in single layers, separated by sheets of waxed paper. Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 7 grams, TransFat 0 grams
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