Brune Kager Ginger Cookies Recipes

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DANISH "BRUN KAGER" BROWN COOKIES



Danish

Traditional Danish Christmas cookie. They have a wonderful spicy flavor that stays with you long after you eat it - It's the taste of Christmas to me. Sometimes it is tricky to slice the cookies, especially if you did not wrap & seal them well, then they tend to crumble. Seal them well and leave them 2 weeks in the fridge and you shouldn't have any trouble

Provided by Bergy

Categories     Dessert

Time P14DT8m

Yield 5 doz apprx

Number Of Ingredients 12

1 cup butter
1 cup brown sugar
1 cup white corn syrup
1 teaspoon baking ammonia (this is available at your local pharmacy, they'll probably give it to you when you say you only need)
1 teaspoon cardamom, powdered
1 teaspoon clove
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ginger, powdered
4 1/2 cups flour
1/2 cup slivered blanched almonds

Steps:

  • Melt the butter, sugar& corn syrup together.
  • Sift dry ingredients and add to melted mixture.
  • Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4").
  • Bake in moderate oven 375f for 5-7 minutes.

BRUNE KAGER (GINGER COOKIES)



Brune Kager (Ginger Cookies) image

This recipe was submitted by Mrs. Skov for use in the Silver Anniversary Edition of the International Food Fair Cookbook. It has been posted for the Zaar World Tour 6. (note: yield is estimated as it depends on the size of the cookies that you cut.)

Provided by luvinlif2k

Categories     Dessert

Time 30m

Yield 2-3 dozen

Number Of Ingredients 11

1 cup molasses
1 cup brown sugar
1 cup shortening (half butter, half lard)
3 1/2 cups sifted flour
1 teaspoon baking soda
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons cold water

Steps:

  • Combine molasses, brown sugar and shortening in pan.
  • Heat and cook 4 minutes then cool to lukewarm.
  • Stir in 1 cup of the flour and the remaining ingredients.
  • Stir in remaining flour.
  • Roll out on a lightly floured surface until 1/8 inch thick or thinner.
  • Cut chosen shapes with cookie cutters.
  • Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
  • Bake at 375 F for about 5 minutes.
  • Watch closely so they don't burn.
  • Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months.

Nutrition Facts : Calories 2621.7, Fat 105.2, SaturatedFat 26.2, Sodium 1323.2, Carbohydrate 403.6, Fiber 7.7, Sugar 200.2, Protein 22.9

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

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