1995 1st Place: Swedish Spice Cookies Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: All-purpose flour, sifted before measuring
2 tsp: Baking soda,
1 tsp: Ground cloves,
1 tsp: Ground ginger,
1 tsp: Ground cinnamon,
1 tsp: Ground salt,
3/4 cup: Unsalted butter, softened
1 1/2 cup: Sugar,
1: Egg,
1/4 cup: Molasses,
1: Heat oven to 375 degrees. Have ungreased baking sheet, (s) ready.
Directions:
Sift together the flour, baking soda, spices and salt; set aside.
2. Beat the butter and 1 cup of the granulated sugar in large bowl
of an electric mixer on high speed until light, 1 minute. Add the egg
and molasses; mix well. Stop the mixer and add the flour mixture.
Mix just until combined.
3. Using about 1 1/2 teaspoons dough for each, roll dough into
balls. Roll in the remaining 1/2 cup granulated sugar so they are
fully coated. Arrange on baking sheet, spacing them 2 inches apart.
If you prefer a thin, crisp cookie, they may be flattened with a
glass that has been dipped in sugar.
4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let
cool.
First-place winner in the 1995 Chicago Tribune Holiday Cookie
Contest: by Colleen Ries
Source from luhu.jp
2. Beat the butter and 1 cup of the granulated sugar in large bowl
of an electric mixer on high speed until light, 1 minute. Add the egg
and molasses; mix well. Stop the mixer and add the flour mixture.
Mix just until combined.
3. Using about 1 1/2 teaspoons dough for each, roll dough into
balls. Roll in the remaining 1/2 cup granulated sugar so they are
fully coated. Arrange on baking sheet, spacing them 2 inches apart.
If you prefer a thin, crisp cookie, they may be flattened with a
glass that has been dipped in sugar.
4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let
cool.
First-place winner in the 1995 Chicago Tribune Holiday Cookie
Contest: by Colleen Ries
Source from luhu.jp