Swedish Orange Gingersnaps
Last updated 6/12/2012 12:59:31 AM. Recipe ID 22500. Report a problem with this recipe.
Title: Swedish orange gingersnaps
Yield: 4 Servings
1 1/2 Sticks unsalted butter
1 c Brown sugar
1 lg Egg
2 tb Plus 1 teaspoon molasses
1 tb Orange juice
1 tb Finely grated orange zest
2 3/4 To 3 cups flour
1 ts Baking soda
1/2 ts Ground cloves
2 ts Ground cinnamon
2 ts Ground ginger
Cream together the butter and sugar until light. Beat in 1 egg and
mix in the molasses, orange juice, and zest. Sift together the dry
ingredients and stir them into the wet ingredients to make a soft,
smooth dough, adding more flour if dough is too sticky. Knead the
dough three times on a lightly floured board.
Preheat oven to 350 degrees F. Shape the dough into 3 logs, about
8-inches long, wrap in plastic wrap and refrigerate at least 1 hour
or overnight. Slice logs into thin circles, less than 1/8-inch thick.
Place on lightly greased baking sheets.
Bake cookies for about 8 to 10 minutes. Remove from oven and transfer
cookies to a rack to cool.
Yield: 5 dozen cookies
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