Swedish Pepparkakor Recipe #356001
A spicy holiday cookie, from the December/January 2009 issue of Hallmark Magazine.
by SeaChelle
1 day | 1 day prep
SERVES 27 , 9 dozen cookies
- 1 cup butter
- 2 teaspoons ground ginger
- 2 teaspoons ground cardamom
- 2 teaspoons ground cloves
- 1 cup sugar
- 1 cup dark corn syrup
- 1 large egg
- 3 tablespoons heavy cream
- 5 cups flour (do not sift!)
- 1 teaspoon baking soda
- In a large saucepan, melt butter. Add ginger, cardamon, and cloves. Add sugar and corn syrup, mixing well after each addition. Bring to a boil and cook for one minute. Set aside to cool (1-2 hours at room temp).
- In a large bowl, with a heavy-duty mixer, beat the egg. Add the cream and cooled butter mixture. On low speed, add half the flour, 1 cup at a time. Add the baking soda, then add the rest of the flour 1 cup at a time.
- Pull off chunks of dough the size of tennis balls, and roll into balls. Wrap each individually in plastic wrap, and place in a lidded bowl large enough to hold all the dough balls. Cover and refrigerate overnight.
- Preheat the oven to 325°F Heavily grease one of more baking sheets.
- Working with one ball of dough at a time (keep the others chilled until ready to roll out), pinch off a golf-ball-sized amount of dough. On a well-floured surface and with a floured rolling pin, roll it out as thin as you can - the thinner the dough, the crispier the cookies.
- Cut out cookies with a small (2 inch) cookie cutter. Place on a baking sheet and bake for 8-10 minutes. Cool on racks.
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5 stars