Ginger Wafers
Crispy thin with a kick of spice perfectly describes these Swedish cookies, or pepperkaker. Decorate each with a green pumpkin seed (pepita) or slice of almond.
Servings: 48
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 43 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 5 mg |
| sodium | 35 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| folate | 2% |
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1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) fancy molasses
1/4 cup (50 mL) whipping cream
1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) each ground cinnamon and ginger
1/2 tsp (2 mL) ground cloves
48 green pumpkin seeds or slices of almonds
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat together butter, sugar and molasses until fluffy; beat in cream just until combined. In separate bowl, whisk together flour, baking soda, cinnamon, ginger and cloves; stir into butter mixture to form smooth dough. Shape into 2 discs; wrap in plastic wrap and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Between waxed paper, roll out each disc to (1/8)-inch (3 mm) thickness. Refrigerate until chilled, 30 minutes. Using floured 4-inch (10 cm) heart- or leaf-shaped cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting.
Place cookies, 1 inch (2.5 cm) apart, on prepared pans. Press pumpkin seed into each. Refrigerate until firm, 30 minutes.
Bake in top and bottom thirds of 400°F (200°C) oven, switching and rotating pans halfway through, until crisp and deep caramel brown, about 8 minutes. Let cool on pans for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)
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