Pepparkakor Balls
"From the "Scandinavian and American Recipes" cookbook, which contains recipes submitted by parents and friends of the Svenskarnas Dag Girls Choir. Pepparkakor in itself is amazing (really thin ginger cookies), so I thought this recipe by Donna Ferrell for Pepparkakor Balls should be great too! Preparation time does not include overnight chilling time."
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 batch cookies
ingredients
- 3 1⁄4 cups sifted flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1⁄2 cup light molasses
directions
- Sift flour, ginger, cinnamon, cloves, baking soda, allspice and nutmeg together.
- Cream butter and add sugar gradually, beating until fluffy.
- Add egg and molasses and beat well.
- Gradually add flour mixture, beating until well blended.
- Wrap dough in waxed paper and chill overnight.
- Roll into balls, flatten with a glass dippped in granulated sugar.
- Place 2 inches apart of a lightly greased baking sheet.
- Bake at 350 degrees for 6 to 8 minutes.
- Watch closely to avoid burning.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Ah, the smell of pepparkakor. Wonderful. Made as stated with just one small alteration. Substituted ground cardamon for the nutmeg. The dough was easy to handle when first making it. Then after a night in the fridge I was ready to bake the cookies. Found the dough a bit crumbly to handle but managed to roll and flatten it to become cookies. The crumbliness stayed on to the baked cookies. They tasted exactly like the thin crisp pepparkakor I am used to, the only difference is that these were soft. This "batch" made 69 cookies. Very pleased I tried this recipe. Thanks for posting. Made for My-3-Chefs, November 2008.
Tweaks
-
Ah, the smell of pepparkakor. Wonderful. Made as stated with just one small alteration. Substituted ground cardamon for the nutmeg. The dough was easy to handle when first making it. Then after a night in the fridge I was ready to bake the cookies. Found the dough a bit crumbly to handle but managed to roll and flatten it to become cookies. The crumbliness stayed on to the baked cookies. They tasted exactly like the thin crisp pepparkakor I am used to, the only difference is that these were soft. This "batch" made 69 cookies. Very pleased I tried this recipe. Thanks for posting. Made for My-3-Chefs, November 2008.
RECIPE SUBMITTED BY
BeccaB3c
United States
