Pepparkakor

Pepparkakor

Ingredients/Components

• all-purpose flour
• baking soda - 1 tsp
• salt - 1/2 tsp
• ground ginger
• ground cinnamon
• ground cloves - 1 tsp
• butter, softened - 1/2 c
• granulated sugar - 3/4 c
• egg - 1 item
• light molasses - 3/4 c
• grated lemon peel - 1 tsp

How to make pepparkakor:

Sift together flour, baking soda, salt, ginger, cinnamon and cloves onto waxed paper. In a large bowl of electric mixer, with the mixer at high speed, beat the butter, granulated sugar and 1 egg until light and fluffy. Add molasses and lemon peel. Beat until well blended. With wooden spoon, stir in flour mixture; mix with hands until well blended and smooth. Divide the dough into 4 parts. Wrap each part separately and refrigerate overnight.

The next day, lightly grease several cookie sheets. Preheat oven to 375°. Roll out dough, one part at a time, to 1/8-inch thick on lightly floured board. Using your favorite shapes, cut out cookies and place 1-inch apart on cookie sheets. Bake 6 to 8 minutes or until lightly browned. Cool on wire racks.

Old-fashioned and delicious Swedish Christmas cookies. This recipe works well for making a gingerbread house, too.

Recipe categories: Desserts, Cookie and brownie, Vegetarian.