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
PEPPARKAKOR
Pepparkakor are Swedish Christmas cookies.
Provided by Mill City Wini
Categories World Cuisine Recipes European Scandinavian
Time 2h25m
Yield 60
Number Of Ingredients 10
Steps:
- Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice, and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle, and wrap in waxed paper. Refrigerate at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Roll the dough out onto a lightly-floured surface to about 1/2-inch thickness. Cut the dough using a star-shaped cookie cutter. Place cookies one inch apart on ungreased cookie sheets.
- Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 10.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 44.3 mg, Sugar 5.3 g
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.
PEPPARKAKOR I
A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!
Provided by Kathy Seaberg
Categories World Cuisine Recipes European Scandinavian
Yield 60
Number Of Ingredients 9
Steps:
- Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
- Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
- Preheat oven to 325 degrees F (170 degrees C).
- Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
- Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!
Nutrition Facts : Calories 65.9 calories, Carbohydrate 10.8 g, Cholesterol 8.5 mg, Fat 2.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 62 mg, Sugar 4.4 g
PEPPARKAKOR(SWEDISH PEPPER HEARTS)
Source: Jan Baumer, LaPorte County Public Library, LaPorte, Ind. "According to an old Swedish custom, if you place a pepparkakor in the palm of your hand, make a wish and tap the cookie, breaking it into three pieces, your wish will come true."--LaPorte Herald-Argus, November 11, 1997 Prep time does not reflect the 2 hour chill time. Posted for ZWT3
Provided by Julie Bs Hive
Categories Dessert
Time 7m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
- Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
- Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
- Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.
Nutrition Facts : Calories 1282.7, Fat 48.1, SaturatedFat 29.5, Cholesterol 122, Sodium 807.9, Carbohydrate 198.1, Fiber 6.1, Sugar 75.5, Protein 17
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
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
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.
PEPPARKAKOR II
This is about as Swedish a cookie as you can find! The dough is rolled thin, and cut into many shapes, the most commonly used is the pig!
Provided by Sue Haynes
Categories Scandinavian Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (190 degrees C).
- In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined.
- Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 18.5 g, Cholesterol 18.5 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 108.6 mg, Sugar 8.7 g
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