Pepparkakor Gingerbread Cookies Vete Katten Bakery Sweden Recipes

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PERFECT PEPPARKAKOR



Perfect Pepparkakor image

This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration.

Provided by Dalloway

Categories     Dessert

Time 38m

Yield 30-40 cookies, 15-20 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup sugar
1/2 cup light corn syrup
2 teaspoons cinnamon
1 teaspoon clove
2 teaspoons ginger
2 teaspoons orange peel
2 teaspoons baking soda
1/4 cup water
1 egg
3 1/2 cups flour, approximately

Steps:

  • Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
  • In a large bowl, mix together baking soda and water. Add egg and beat well.
  • Stir in flour and margarine mixture. Mix well.
  • Refrigerate overnight.
  • Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
  • Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.

Nutrition Facts : Calories 305.7, Fat 13, SaturatedFat 7.9, Cholesterol 46.6, Sodium 267.9, Carbohydrate 44.9, Fiber 1.1, Sugar 16.5, Protein 3.6

PEPPARKAKOR (SWEDISH GINGER COOKIES)



Pepparkakor (Swedish Ginger Cookies) image

Categories     Cookies     Ginger     Dessert     Bake     Christmas     Winter     Christmas Eve     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 9 dozen cookies

Number Of Ingredients 14

3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting)
Equipment:
2 large baking sheets; 2 nonstick baking mats, such as Silpats, or parchment paper; rolling pin; cookie cutters; wax paper

Steps:

  • In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  • In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
  • Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
  • Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
  • Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.

TRADITIONAL SWEDISH PEPPARKAKOR



Traditional Swedish Pepparkakor image

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Provided by Eal

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h35m

Yield 100

Number Of Ingredients 11

3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup

Steps:

  • Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
  • Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
  • Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g

PEPPARKAKOR (SWEDISH GINGER COOKIES)



Pepparkakor (Swedish Ginger Cookies) image

Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 25m

Yield 10 dozen

Number Of Ingredients 9

1/2 cup molasses
1/2 cup sugar
1/2 cup butter
1 egg, well beaten
2 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon

Steps:

  • Heat molasses in small saucepan to boiling point.
  • Boil 1 minute.
  • Add sugar and butter and stir until butter is melted.
  • Cool.
  • Beat in egg.
  • Sift together flour, salt, soda and spices.
  • Add to first mixture and mix thoroughly.
  • Cover bowl tightly and chill overnight.
  • Roll out a portion of the dough at a time on lightly floured pastry cloth.
  • Roll out thin.
  • Cut into desired shapes.
  • Bake in a moderate oven (350F) 6 to 8 minutes.
  • The dough may be shaped into a roll and wrapped in waxed paper.
  • Chill thoroughly overnight or longer.
  • Slice thin and bake in moderate oven (350F).
  • These should be stored in an air-tight container - allow flavor to "ripen".

Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4

PEPPARKAKOR (GINGERBREAD COOKIES) - VETE- KATTEN BAKERY, SWEDEN



Pepparkakor (Gingerbread Cookies) - Vete- Katten Bakery, Sweden image

Published in Saveur magazine, December 2009. The Vete-Katten bakery in Stockholm has been in business for 80 years. This Swedish Gingerbread Cookie does not contain molasses. The cookies can be served plain or decorated with icing.

Provided by swissms

Categories     Dessert

Time 1h32m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 12

3 3/4 cups flour
1 tablespoon ground cloves (3 teaspoons)
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground ginger
1 1/4 teaspoons baking soda
11 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup golden syrup (British) or 1/2 cup dark corn syrup
1/2 cup heavy cream
2 cups confectioners' sugar, sifted
1 teaspoon fresh lemon juice
1 egg white, lightly beaten

Steps:

  • In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the reserved spice mixture and the heavy cream in three alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each ealf into a flat disk. Wrap each disk in plastic wrap; refrigerate for 1 hour.
  • Heat oven to 350°F Unwrap 1 disk of dough and place on a floured work surface. using a rolling pin, roll dough to a 1/8" thickness. Cut out cookies using the cookie cutters of your choice and place cookies 2 inches apart on parchment paper-lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
  • Icing:.
  • Whisk together confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer to piping bag; pipe icing onto cookies in a decorative pattern.

Nutrition Facts : Calories 115.8, Fat 3.7, SaturatedFat 2.3, Cholesterol 10.4, Sodium 39.9, Carbohydrate 20, Fiber 0.4, Sugar 10.3, Protein 1.2

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