Free Recipe Swedish Orange Gingersnaps
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Swedish Orange Gingersnaps Recipe
1-1/2 Sticks Unsalted butter
1 c Brown sugar
1 lg Egg
2 tb Molasses; plus
1 ts Molasses
1 tb Orange juice
1 tb Finely-grated orange zest
2-3/4 c Flour -; (to 3 cups)
1 ts Baking soda
1/2 ts Ground cloves
2 ts Ground cinnamon
2 ts Ground ginger
Swedish Orange Gingersnaps Preparation
Cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board. Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets. Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool. This recipe yields 5 dozen cookies. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1B11 broadcast 03-20-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 60
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