Swedish Spice Cookies Muskotsnittar Recipes

TRADITIONAL SWEDISH PEPPARKAKOR

Traditional Swedish Pepparkakor image

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Provided by Eal

Categories World Cuisine Recipes European Scandinavian

Time 1h35m

Yield 100

Number Of Ingredients 11

Ingredients

3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup

Steps:

Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)

Traditional Pepparkakor (Swedish Spice Cookies) image

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!

Provided by BecR2400

Categories Dessert

Time 55m

Yield 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients 10

Ingredients

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)

Steps:

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.

GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES

Grandma's Pepparkakor ~ Swedish Spice Cookies image

This is a family favorite! Grandma always had plenty of cookies for Thanksgiving and Christmas. She was known for her Pepparkakor and Spritz. I'm the only one that has carried on the tradition. My brothers in-law only get these little gems when I make them!

Provided by Debbie Sue

Categories Cookies

Time 5m

Number Of Ingredients 9

Ingredients

1 c butter, softened
1 1/2 c sugar
1 large egg
3 Tbsp dark corn syrup
3 1/4 c all purpose flour
1 1/2 tsp baking soda
3 tsp cinnamon, ground
2 tsp ginger, ground
2 tsp clove, ground

Steps:

1. GRANDMA'S DIRECTIONS Sift flour with soda and spices. Cream butter and sugar, add syrup and egg. Add dry ingredients. Mix until well blended. (form dough into a ball) Roll out thin, about 1/16 of an inch, on floured board, and cut into shapes. Bake at 400 degrees for about 5 minutes.
2. THIS IS WHAT WORKS FOR ME After the dough is formed into a ball, divide into 4 smaller balls, wrap in plastic wrap and chill for about 30 minutes or so. I also roll the dough between 2 pieces of parchment paper. Cut into shapes, pop the sheet into the freezer for a couple of minutes. It makes it easy to remove the cut outs from the parchment.
3. **** Not stated in Grandma's directions, YOU KEEP ROLLING ALL YOUR TRIMMINGS, UNTIL ALL THE DOUGH IS GONE! It's a labor of love!

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