Recipe by BecR
Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight). Cardamom & finely chopped candied ginger would make nice additions to these Pepparkakor. The molasses is an essential ingredient in this recipe, you get crispy yet chewy cookies with a lovely rich subtle depth of flavor. Don't skip!
Top Review by kla
Let rest overnight IN refrigerator. Before putting in fridge, divide in 1/2, make "patties" and wrap in plastic, otherwise it is too hard to roll. If you don't already have one, invest in a Bethany Pastry Cloth/Disk and rolling pin cover, or it is difficult to roll. Use LOTS of flour on pastry cloth and pin cover. Can re-roll scraps once. I used 1 1/2 t each of: nutmeg, cinnamon, ginger, cardamom, in substitute for called spice. Very good. Next to impossible to do this recipe without the pastry cloth though - too sticky. Baked in convection at 400 degrees, 10 minutes, and came out just the way my Foster Signe made 'em - crisp and thin. (Roll as thin as possible).
- 3 1⁄2 cups flour
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 cup butter (do NOT use margarine) or 1 cup shortening (do NOT use margarine)
- 1 egg
- 1⁄2 cup molasses (I use "Grandma's Original" unsulphured molasses)
Directions See How It's Made
- Sift together dry ingredients; set aside.
- Cream sugar and butter.
- Add egg and molasses.
- Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
- On a well-floured board, roll out dough to 1/8 inch thickness.
- Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
- NOTE: Prep time does not include time to let dough rest overnight.