Recipe: Swedish Ginger Thin Cookies
Swedish Ginger Thin Cookies
Compliments of Sunset Magazine via Prema's mom
Very spicy, very dark, very thin, and very crisp - these are the words to describe pepparkakor, Sweden’s version of gingersnaps. For the holidays, cut them into fancy shapes; then dress them up further with decorative icing, if you like.
"Nothing says the holidays like the warm, spicy smell of these delicate Swedish Ginger Thins baking in the oven." -Prema
2/3 cup (1/3 lb.) butter or margarine
1/3 cup each granulated sugar and firmly packed brown sugar
2 tablespoons dark corn syrup
2 teaspoons each ground ginger and cloves
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 1/2 cups all purpose flour
In a medium-size pan, combine butter, granulated sugar, brown sugar, and corn syrup; place over medium heat and stir until butter is melted. Remove from heat, stir in ginger, cloves, and cinnamon, and let cool slightly. Stir baking soda into water and add to butter mixture, blending thoroughly. Then stir in flour until well combined (dough will be quite soft). Cover tightly with plastic wrap and refrigerate until firm (2 to 3 hours) or for up to 3 days.
On a floured board, roll out dough, a portion at a time, to a thickness of about 1/16 inch. Cut out with cookie cutters (about 2 1/2 inches in diameter). If necessary, dip cutters in flour to prevent dough from sticking to them. Place cookies slightly apart on ungreased baking sheets. Bake in a 325 degree oven until slightly darker brown and firm to the touch (10 to 12 minutes). Transfer to racks and let cool completely.
Decorate with icing and candy sprinkles if desired. Store airtight. Makes five dozen. Pour yourself a glass of Gap's Crown Pinot Noir and snack on these delicious treats as you decorate the tree for the ultimate holiday cheer!