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    You are in: Home / Recipes / Spicy Gingersnaps - Piparkokur Recipe
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    Spicy Gingersnaps - Piparkokur

    Average Rating:

    1 Total Reviews

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    • on February 11, 2011

      Thoughts on this cookie after making them: the dough was all crumbs after I mixed it until I took a handful at a time and kneaded it together into a ball. It was rather dry and stiff, it might need another egg. After chilling it was very stiff and hard to work. I used a tablespoon sized cookie scoop to scoop out the dough, then rolled it between my hands to warm it to get it soft. After it was a smooth ball I flattened it between my hands. They cooked for 12 min at 400 degrees. They looked like molasses crinkles, cracked on the top. They did spread, I had about 15 to a sheet. The yield was 80 cookies or 6.5 dozen.

      Next time I might use melted butter and not chill the dough. Apparently they are supposed to be rolled out thin and cut like gingerbread men, but with the way this recipe is, that wasn't going to happen. Hand rolling them was the only way I cold do it. Oh, and while the dough was a bit spicy, the end cookie was more mellow in taste.

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    Nutritional Facts for Spicy Gingersnaps - Piparkokur

    Serving Size: 1 (59 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 243.3
     
    Calories from Fat 84
    34%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.6 g
    27%
    Cholesterol 37.7 mg
    12%
    Sodium 219.3 mg
    9%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 20.3 g
    81%
    Protein 2.9 g
    5%

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