Free Recipe Swedish Pepparkakor
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Swedish Pepparkakor Recipe
6-1/3 tb Margarine, softened
3/4 c Granulated sugar
1 tb Grated orange rind
1 tb Dark corn syrup
1-1/2 ts Water
1 Egg white
2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
Vegetable cooking spray
1 c Sifted powdered sugar
1 tb Skim milk
1/2 ts Almond extract
Swedish Pepparkakor Preparation
Cream margarine; gradually add granulated sugar, beating at medium speed of an electric mixer until light and fluffy. Add orange rind and next 3 ingredients; beat well. Combine flour and next 4 ingredients; add flour mixture to creamed mixture, beating well. Shape dough into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes. Divide dough in half; cover and refrigerate half of dough. Roll remaining half of dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cookie cutter. Place on baking sheets coated with cooking spray. Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Repeat procedure with remaining dough. Combine powdered sugar, milk, and almond extract; stir well. Drizzle over cookies. Yield: 70 cookies (serving size: 1 cookie). Per serving: 38 Calories; 1g Fat (25% calories from fat); 0g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium NOTES : Store loosely covered. Recipe by: Cooking Light, May 1994, page 150 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 70
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