Tuesday, November 25, 2008

Pepparkakor (Swedish Ginger Thins)

I've been making these cookies for years now and the children love them. The longer they sit, the spicier they become. You can frost them if you choose but we just eat them plain.

I doubled the recipe but I'm just giving you the original.

Place 2/3 cup butter or margarine, 1/3 cup each granulated sugar and firmly packed brown sugar, and 2 Tbsp. dark corn syrup in a medium-size pan.
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Heat over medium heat and stir until butter is melted.
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Remove from heat and add 2 tsp. each ground ginger and cloves and 3 tsp. ground cinnamon.
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Mix 2 tsp. baking soda into 1/4 cup water and add to the butter mixture.
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Stir in 2 1/2 cups all-purpose flour until well mixed.
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Transfer to a bowl, cover with plastic wrap and refrigerate for 2-3 hours or for up to 3 days.

On a floured board, roll out dough, a portion at a time, to a thickness of 1/16 inch. Cut out with cookie cutters.

Place cookies slightly apart on ungreased baking sheets. Bake in a 325 degree oven for 10-12 minutes or until slightly darker brown and firm to the touch. Transfer to racks and let cool completely.
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Store in an airtight container and enjoy!