SWEDISH GINGER THINS PEPPARKAKOR
Crispy ginger thins pepparkakor are traditional Swedish Christmas cookies. Made famous by Ikea, they are delicious and can also work as cute Christmas decorations!
Provided by Eva | Electric Blue Food
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a food processor and blitz until the dough forms and gathers into a ball.
- Wrap the dough in cling film or baking paper and chill in the fridge for 30 minutes.
- Roll out the dough on a well floured surface to 1 mm thick. Cut out the cookies and using an angled spatula transfer them to a cookie tray lined with baking paper.
- Bake at 190°C (375°F) for about 8 minutes - thicker cookies may require one more minute. Remove the cookies from the hot tray and transfer to a wire rack to finish drying out as they cool off.
Nutrition Facts : Calories 375 kcal, Carbohydrate 61 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 173 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
SWEDISH GINGER THINS
A yummy cookie posted for Zaar World Tour 2006. Adapted from Cooking LIve, Holiday Cookies from Around the World.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 150 cookies
Number Of Ingredients 10
Steps:
- Into a large bowl, sift together flour, baking soda, and spices. In a medium bowl with electric mixer beat cream until it just slightly holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy. On low speed, beat in the corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a log. Chill log, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
- Preheat oven to 400 degrees F.
- Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8" thick and about 14" in diameter) and with assorted 2" to 3" cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2" 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.
Nutrition Facts : Calories 25.8, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.7, Sodium 19.1, Carbohydrate 4.2, Fiber 0.1, Sugar 1.6, Protein 0.3
GINGERBREAD COOKIE THINS
These little thins are super gingery and satisfying, and two are less than 100 calories. They are best eaten within a day or two--although they won't last that long!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield About 30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.
- Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes.
- Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired.
- Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Protein 2 grams, Sugar 6 grams
SWEDISH GINGER THINS
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
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.
SWEDISH GINGER COOKIES
Steps:
- In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
- Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time, and cut in half. Let it soften slightly if it is not malleable.
- On a lightly floured surface, roll out dough 1/8- to 1/4-inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and let stand for 1 minute. With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
- Store plain or frosted cookies in single layers, separated by sheets of waxed paper. Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 7 grams, TransFat 0 grams
GINGER THINS
I like to serve these special treats with lemon curd or lemon sherbet, either of which it complements the ginger flavor. —Eleanor Senske, Rock Island, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; add to creamed mixture until well combined (dough will be soft). Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap and freeze for 8 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment-lined baking sheets. Sprinkle with reserved sugar. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.
Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SWEDISH GINGER COOKIES
There is little good in any Christmas cookie except the thought behind it. This may be doubly true for Swedish ginger cookies, a recipe that I have cherished for years, but I often feel it should come with a special warning. The principal ingredient in a batch of Swedish ginger cookies - the one that really does the trick - is 3/4 of a cup of bacon fat. You can never be too certain these days about what people will allow themselves to enjoy. Their ideas about what is good for them may be circumscribed by their upbringing, their religion or their proximity to a pig. However, I suspect that the Swedish cook who came up with this recipe was simply hemmed in by her larder. She had a pan of drippings and some extra sugar and spices, and she made a thin, brown cookie that tasted sweetly of smoke.
Provided by Cathy Horyn
Categories dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
- Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 295 milligrams, Sugar 5 grams, TransFat 0 grams
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 9
Steps:
- Heat molasses in small saucepan to boiling point.
- Boil 1 minute.
- Add sugar and butter and stir until butter is melted.
- Cool.
- Beat in egg.
- Sift together flour, salt, soda and spices.
- Add to first mixture and mix thoroughly.
- Cover bowl tightly and chill overnight.
- Roll out a portion of the dough at a time on lightly floured pastry cloth.
- Roll out thin.
- Cut into desired shapes.
- Bake in a moderate oven (350F) 6 to 8 minutes.
- The dough may be shaped into a roll and wrapped in waxed paper.
- Chill thoroughly overnight or longer.
- Slice thin and bake in moderate oven (350F).
- These should be stored in an air-tight container - allow flavor to "ripen".
Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4
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