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 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
RED PEPPER-FILLED APPETIZER HEARTS
Enjoy these savory baked appetizers made using Original Bisquick® mix layered with cheese and bell pepper mixture - perfect for Valentine's Day.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- In medium bowl, stir Bisquick mix, oregano and water until mixture comes together. On work surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 13x10-inch rectangle, about 1/8 inch thick.
- In small bowl, mix cheese and bell pepper. Spread mixture evenly over dough. Carefully roll long edges of dough to meet in center. Place on cookie sheet lined with cooking parchment paper. Freeze 10 to 15 minutes or until firm.
- Meanwhile, heat oven to 400°F. Spray large cookie sheet with cooking spray.
- Transfer dough to cutting board. With sharp knife, cut dough into 1/2-inch slices. Place slices, cut sides down, on sprayed cookie sheet. Slightly pinch base of heart into point. Brush butter over hearts.
- Bake 7 to 9 minutes or until tops are lightly golden. Cool 10 minutes before serving.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 95 mg, Sugar 0 g, TransFat 0 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.
GINGERBREAD DOUGH / PEPPARKAKOR
Steps:
- In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be). Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing.
- Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
- Gingerbread House/Box: Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5 inches, to make the floor, walls and roof of the house, and two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
- Bake at 375 degrees F for about 15 minutes until dough feels firm.
- Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
- Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
- Glue sides of house to base and at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
- Glue two pieces together to make the roof of the house, but do not attach roof to the house. (Fill house with cookies, then place roof on top).
- Yield: One recipe of dough makes one house
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
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