Pepparkakor

Occasional recipes, I said.  

Here is my Swedish grandmother’s recipe for spice cookies, very traditional for Christmas.  Her ingredients, my suggestion for forming without rolling the dough – pressing the cookies with a buttered-and-sugared glass will give you only round cookies, but they’re far more tender:

Pepparkakor

3 cups flour

3 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon cloves

2 teaspoons baking soda

1 cup butter, room temp

1 ½ cups sugar

1 Tablespoon dark corn syrup

1 Tablespoon warm water

1 egg

Sift dry ingredients together.  Cream butter with sugar, in large bowl.  Add egg and corn syrup and water, beat well.  Mix in dry ingredients, sifted, and beat well. (These can also be blended as for pie dough, with a multi-blade pastry cutter.)  

If you’re rolling these out, chill and roll and cut as usual.  Or, much simpler, roll into balls, place on lightly buttered cookie sheet and flatten each with the bottom of a glass, buttered and repeatedly dipped in sugar.  Bake in 400 degree oven for 6 – 8 minutes.  They spread a bit.  Cool on racks.  Makes 10 dozen cookies.

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