Christmas Cookie Recipes

December 7, 2006

It’s that time again – and to get in the mood, I’m baking. Here’s a favorite:

Old Fashioned Pepparkakor
(Thanks to Elaine Withee)

Sift together:
3 ½ cups all purpose flour
1 teaspoon soda
1 ½ teaspoons ginger
1 ½ teaspoons cinnamon
1 teaspoon cloves
¼ teaspoon cardamom (optional)

Cream:
½ cup butter. Add gradually to
3/4 cup sugar, creaming until light and fluffy.

Add:
1 unbeaten egg
¾ cup dark molasses
2 teaspoons orange zest (grated orange rind). Beat well.

Stir in:
The dry ingredients, gradually, mixing until well blended. Cover or wrap in waxed paper and chill overnight (or at least two hours). Dough may be used in small amounts. Dough will keep for one week in refrigerator.

Roll out on well-floured board to 1/8 inch thickness. Cut into shapes. Place on greased baking sheet. If desired, place a blanched almond half in the center of each cookie. Cookies may also be decorated with colored sugar or frosted with confectioner’s sugar frosting.

Bake in moderate oven (375 degrees) 8 to 10 minutes.

Makes 3 to 6 dozen,, depending on size.

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