Known as pepparkakor in Sweden, these crisp, well-spiced ginger cookies pair nicely with Glogg. Wrap a few for parting gifts, or serve with the rice pudding.
- Portion size 38 servings
- Credits : Canadian Living Magazine: December 2011
Ingredients
Method
In large bowl, beat together butter, granulated and brown sugars and lemon zest until smooth; beat in corn syrup and cream.Whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom, allspice and salt ; stir into butter mixture to make smooth soft dough. Divide in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 1-1/2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
On floured waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using about 3-inch (8 cm) heart- or reindeer-shaped cookie cutter, cut out shapes, rerolling scraps. Transfer to parchment paper–lined baking sheets; refrigerate for 30 minutes.
Bake in 400ºF (200ºC) oven until golden and crisp, 8 to 10 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per cookie: about
- Sodium 37 mg
- Protein 1 g
- Calories 54.0
- Total fat 2 g
- Potassium 14 mg
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 2.0
- Folate 5.0
- Vitamin A 2.0
