Swedish Molasses Cookies

Here are two lovely cookie recipes: Pepparkakor from Sweden

I.

  • 2 Eggs
  • 2 1/2 cups sugar
  • 1 cup butter
  • 1 cup molasses (or half Karo syrup)
  • 1 tablespoon cinnamon
  • 1 tablespoon baking soda
  • 1 teaspoon cloves
  • 4 cups flour (or more)

    • Heat molasses a little, stir in sugar, add butter, eggs and spices. Mix flour and baking soda thoroughly and then add to liquid mixture. Rest overnight. Next day roll out very thin and cut, bake in moderate oven (350 F) about ten minutes.

    II.

  • 1/2 cup molasses
  • 1/2 cup sugar (white)
  • 1/3 cup shortening (melted)
  • 1 egg beaten
  • 1/2 teaspoon soda
  • 2 1/4 cups flour
  • 1/2 teaspoons each of ginger nutmeg and cinnamon

    • Warm molasses - add to sugar, melted shortening and egg. Add soda and spices to flour and sift - add to first mixture. Mix well and put into re frigerator for a couple of hours. It is better to leave over night. Bake one sheet at a time and remove immediately from sheet when baked. Roll as thin as possible. Bake 375 F - about 4 minutes

    Ok these produce the ginger cookies that Swedes are famous for at tea time and Yule. Work the dough COLD. Get it as even and thin as possible. The high molasses content means the dough is dark and it doesn't show being baked by turning colour. Find out which of the sweet spices you like best. Enjoy!