Swedish Ginger Cinnamon And Clove Tea Recipes

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SWEDISH GINGER, CINNAMON, AND CLOVE TEA



SWEDISH GINGER, CINNAMON, AND CLOVE TEA image

Categories     Herb     Quick & Easy

Yield 2 Servings

Number Of Ingredients 5

1/4 tsp ginger powder
4" piece cinnamon
1/4 tsp cloves
2 cups boiling water
1/4 tsp honey (optional)

Steps:

  • Warm a teapot by rinsing with hot tap water. Place ginger, cinnamon, and cloves into the warmed pot, and cover with boiling water. Steep for 5 minutes. Strain and allow to cool. Add honey and serve.

SWEDISH GINGER THINS



Swedish Ginger Thins image

Provided by Betty Boothe

Categories     Cookies     Mixer     Ginger     Nut     Dessert     Bake     Christmas     Vegetarian     Almond     Spice     Winter     Edible Gift     Gourmet     California     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 150 cookies

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1/2 cup well-chilled heavy cream
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1/2 cup dark corn syrup
Garnish: sliced almonds

Steps:

  • Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
  • Preheat oven to 400°F.
  • Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
  • Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.

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