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Pepparkakor
Swedish Ginger Snaps
2/3 C packed brown sugar
2/3 C molasses
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
3/4 TBS baking soda
2/3 C butter
1 egg
3 1/2 C all-purpose flour
Place the butter in a large, heat-proof bowl. In a medium saucepan, heat the brown sugar, molasses and spices just to the point of boiling. Stir in the baking soda. Pour this mixture over the butter and stir until it melts. Beat the egg and mix in; then add the flour (one cup at a time), and blend completely. Turn onto a lightly floured board and knead for about two minutes. Wrap in waxed paper and chill until formed, about one hour.
Pre-heat the oven to 325-degrees F. Roll the dough out onto a floured board, flattening to approximately 1/8" in thickness. Cut into desired shapes with a cookie cutter, and place on a greased baking sheet. Bake for eight to ten minutes. Remove the cookies from the baking sheet and cool on racks.
Note: The Swedish word Pepparkakor literally translates into "pepper cakes." The first Pepparkakor were honey cakes, flavored with pepper and other spices such as cloves, cardamom, cinnamon and anise, and were imported from German monks at the beginning of the 14th century. Over time, the pepper was eliminated and the honey replaced by beet sugar syrup. Today, Ginger Snaps can be purchased year-round in Sweden from bakeries and grocery stores. But many families still bake their own Pepparkakor, and the cookies remain an essential part of Christmas festivities.
Recipe featured in the Ambrosia Cookbook.
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