Swedish Orange Gingersnaps Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 Sticks: unsalted butter,
1 cup: Brown sugar,
1 large: Egg,
2 tbsp: Plus 1 teaspoon molasses,
1 tbsp: Orange juice,
1 tbsp: Finely grated orange zest,
2 3/4: To 3 cups flour,
1 tsp: Baking soda,
1/2 tsp: Ground cloves,
2 tsp: Ground cinnamon,
2 tsp: Ground ginger,
Directions:
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.
Preheat oven to 350 degrees F. Shape the dough into 3 logs, about
8-inches long, wrap in plastic wrap and refrigerate at least 1 hour
or overnight. 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.
Yield: 5 dozen cookies
TAMALES WORLD TOUR SHOW #WT1B11 SCANDINAVIA
Source from luhu.jp
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.
Preheat oven to 350 degrees F. Shape the dough into 3 logs, about
8-inches long, wrap in plastic wrap and refrigerate at least 1 hour
or overnight. 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.
Yield: 5 dozen cookies
TAMALES WORLD TOUR SHOW #WT1B11 SCANDINAVIA
Source from luhu.jp
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