Senior Nordic Expert, Maria Sievers shares her great Swedish Pepparkakor (Gingerbread) cookie recipe and a holiday tradition.
"Once a year many of my Swedish friends from around Minneapolis and I gather at my friends house and celebrate 1st of Advent. As Swedish traditions would have it there are at least 7 kinds of homemade goods that we and our children normally bake from scratch. I am usually in charge of baking the Lucia buns (saffron buns). Even more special is that this year along with our children we celebrate 15 years of gathering and baking ginger bread cookies. It started when my son was almost 2 and he will be 17 this Spring.
To the right is last year's pepparkakor cookie production as well as the recipe (below) you all can enjoy."
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup molasses
- 1 large egg
- 3-1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cloves
- 1 teaspoon baking soda
In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll (even overnight).
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.