PEPPARKAKOR
Steps:
- Add the brown sugar, syrup and water into a saucepan.
- Bring to a boil and immediately remove the pot from the heat.
- Place the butter in the bowl of a stand mixer and add the spices.
- Pour the hot sweet mixture over it and stir until the butter melts. Let cool for 15 minutes at room temperature.
- Combine the sifted flour and baking soda and add over the mixture in the bowl of the stand mixer.
- Using the flat beater, mix everything very quickly until a soft dough forms.
- Wrap the dough in plastic wrap and let it rest in the refrigerator between 24 and 48 hours.
- Preheat the convection oven to 400 F (200°C).
- Divide the dough into 3 equal pieces.
- Start by working a piece of dough and place the other two in the refrigerator during this time.
- On a floured work surface, roll out the dough thinly and form the pepparkakor using cutters in the shape of a heart, star, tree, snowman, or others.
- Place cookies on a baking sheet lined with parchment paper, bake for 4 to 6 minutes or until light brown.
- Watch the baking closely because pepparkakor tend to burn quickly.
- Repeat the operation until all the dough set aside in the refrigerator is used up.
- Place the pepparkakor on a cooling rack and allow them to cool completely.
- Beat the egg white in a bowl.
- Add the icing sugar and vinegar and beat until the mixture is neither too runny nor too thick.
- Add a little vinegar or lemon juice if the mixture is too thick or on the contrary, add a little icing sugar if the mixture is too liquid.
- Pour the icing into a piping bag fitted with a tip and decorate the cookies.
- Carefully place each cookie on a cooling rack and allow the frosting to set in the open air for at least 2 hours.
Nutrition Facts : Calories 58 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 21 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SWEDISH PEPPARKAKOR COOKIES
This traditional Swedish Pepparkakor Recipe makes deliciously crisp spice cookies with ginger, cinnamon, cardamom and clove. They're a Scandinavian Christmas tradition and they're absolutely fabulous!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 15
Steps:
- Add the sugar, honey, and milk to a small saucepan. When measuring a "scant" cup of the honey and the milk, you want to it to be just under 1/2 cup, but not closer to 1/3 cup. If you can measure in milliliters, its exactly 100 milliliters.
- Bring to a boil then turn off the heat and let cool slightly.
- Add the butter and the spices to a mixing bowl, and pour the warm syrup mixture over them. Mix until the butter is melted and everything is combined.
- Sift the baking soda, salt, and flour together, and then add to the butter and the syrup mixture. Mix until everything is evenly incorporated.
- Shape the dough into a flat disk, and chill in the fridge overnight or up to 48 hours.
- Preheat oven to 350F. Roll out dough to about 3/8" thick and cut out using cookie cutters.
- Arrange cookies on a baking sheet and bake for about 10 minutes, until slightly puffed and golden.
- Allow to cool completely before icing.
- Mix the powdered sugar with just enough water to make a smooth but thick glaze. Divide the icing into smaller batches if you want to make different colors. You can also flavor the icing with a little vanilla extract or almond extract if you'd like. For pipping lines and small designs, keep your icing pretty thick so that it won't spread, there should be a little resistance when mixing it with a whisk. For covering the entire cookie like the green and blue reindeer, add a bit more water to the icing so that it goes on smoothly and is easier to cover the whole cookie before it starts to dry and crack. Try some icing on a test cookie if you're not sure about the texture!
- For the light blue color I used, add 2-3 drops of food coloring to 1 cup or so of glaze.
- For the darker green/blue color, add a couple drops of green and blue, and a tiny touch of red to tone the color down a bit.
- Place the icing in ziplock bags or a piping bag fitted with a very small tip. Cut a tiny corner off of the ziplock bags if using. Decorate, and allow to harden completely before moving or stacking.
TRADITIONAL SWEDISH PEPPARKAKOR
These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.
Provided by Eal
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 100
Number Of Ingredients 11
Steps:
- Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
- Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g
SWEDISH SPICE COOKIES (MUSKOTSNITTAR)
Also known as nutmeg slices, these easy-to-make cookies boast two more warming spices -- cinnamon and ginger -- and are just the thing for a coffee break. A fork is all you need for the striking linear decoration on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48
Number Of Ingredients 7
Steps:
- Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
- Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)
Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight). Cardamom & finely chopped candied ginger would make nice additions to these Pepparkakor. The molasses is an essential ingredient in this recipe, you get crispy yet chewy cookies with a lovely rich subtle depth of flavor. Don't skip!
Provided by BecR2400
Categories Dessert
Time 55m
Yield 3 1/2 dozen cookies, 42 serving(s)
Number Of Ingredients 10
Steps:
- Sift together dry ingredients; set aside.
- Cream sugar and butter.
- Add egg and molasses.
- Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
- On a well-floured board, roll out dough to 1/8 inch thickness.
- Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
- NOTE: Prep time does not include time to let dough rest overnight.
SWEDISH SPICE CAKE (MJUK PEPPARKAKA)
The smell of all the spices brings back childhood memories. In Sweden there are lots of recipes for this cake. I have translated this one from Swedish and then baked it using the English measurements to be sure everything was OK. A piece of this cake with a cup of tea.......heavenly!
Provided by Chef Dudo
Categories Breads
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Grease and flour a 8x4x3 inch loaf pan or an 8 cup round baking pan.
- Sieve flour with baking powder, cinnamon, cloves, ginger and cardamom.
- Set aside.
- Cream butter and sugar.
- Add the eggs, one by one, keep whipping.
- Add buttermilk and jam, mix.
- Add flour mixture and mix gently.
- Pour the batter in the prepared pan.
- Bake on lowest rack in the oven for about 50-60 minutes.
- Test with a skewer that the cake is done.
SWEDISH PEPPARKAKOR CAKE
This traditional Swedish spice cake is perfect to have on hand for the Christmas holiday season. This is an incredibly easy recipe and perfect for your children to help make and bake.
Provided by claudia in ny
Categories World Cuisine Recipes European Scandinavian
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a bread pan.
- Mix flour, sugar, cinnamon, baking soda, baking powder, and cloves in a large bowl.
- Beat egg and milk together in a separate bowl; add to flour mixture and stir to moisten dry ingredients evenly. Pour mixture into a bread pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 37.9 g, Cholesterol 12.8 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 65.7 mg, Sugar 25.8 g
PERFECT PEPPARKAKOR
This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration.
Provided by Dalloway
Categories Dessert
Time 38m
Yield 30-40 cookies, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
- In a large bowl, mix together baking soda and water. Add egg and beat well.
- Stir in flour and margarine mixture. Mix well.
- Refrigerate overnight.
- Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
- Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.
Nutrition Facts : Calories 305.7, Fat 13, SaturatedFat 7.9, Cholesterol 46.6, Sodium 267.9, Carbohydrate 44.9, Fiber 1.1, Sugar 16.5, Protein 3.6
PEPPARKAKOR - TRADITIONAL SCANDINAVIAN SUGAR AND SPICE COOKIES
Great for Christmas or anytime of year- especially with coffee or cocoa AND they are lowfat too! If you like them spicier feel free to UP the ginger and/or use FRESH! World Tour 2005 Sweden Desserts
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs and molasses and beat well.
- Mix all dry ingredients in separate bowl.
- Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
- Roll dough into teaspoon size balls and roll in more granulated sugar.
- Bake on greased baking sheet at 350 for 8-10 minutes.
Nutrition Facts : Calories 87.6, Fat 2.6, SaturatedFat 1.5, Cholesterol 12.3, Sodium 85.4, Carbohydrate 15.3, Fiber 0.3, Sugar 8.2, Protein 1.1
MOM'S PEPPARKAKOR SWEDISH GINGERBREAD COOKIES
Make and share this Mom's Pepparkakor Swedish Gingerbread Cookies recipe from Food.com.
Provided by luv_cats
Categories Dessert
Time 1h10m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Cream 1 cup shortening and granulated sugar. Beat in molasses,egg and vinegar. Stir flour with ginger, soda, cinnamon, cloves, and salt; blend into batter. Chill 3 hours. On lightly floured surface, roll dough to 1/8 -inch thickness. Cut into desired shapes. Place 1 inch apart on greased cookie sheet. Bake at 375 degrees for 5 to 6 minutes. Cool slightly then remove cookies to rack and cool thoroughly.
Nutrition Facts : Calories 495.1, Fat 18.1, SaturatedFat 4.5, Cholesterol 15.5, Sodium 272.3, Carbohydrate 77.9, Fiber 1.6, Sugar 32.4, Protein 6
GREAT-GRANDMAS SWEDISH SPRITZ RECIPE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
- Using a cookie press, press dough onto prepared baking sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 31.5 g, Cholesterol 69.3 mg, Fat 19.2 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 11.9 g, Sodium 134.9 mg, Sugar 10.1 g
SWEDISH PEPPARKAKOR
Crunchy, but not hard, spicy gingerbread cookies from Sweden. You can omit the egg to make it more cracker-like. If you prefer a little softer cookie, leave on the tray for a minute or two before moving to the cooling rack.
Provided by Greta Gerdie
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 48
Number Of Ingredients 13
Steps:
- Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
- Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg.
- Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.
- Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 7.2 g, Cholesterol 6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 34.2 mg, Sugar 2.8 g
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