acmespaceship (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
acmespaceship) wrote2009-09-30 06:02 pm
acmespaceship) wrote2009-09-30 06:02 pm
Cookies as the nights grow longer
Regarding a recent discussion about Christmas (or insert your holiday here) cookies: If I have to frost cookies, and as we all know there are times it's unavoidable, then I like these best. They are not too sweet and they hold their shape through the whole roll, cut, transfer, bake, transfer, cool, frost, plate process. Without frosting, they are excellent with tea and different from the usual gingerbread.
Pepparkakor
Mix dry ingredients and set aside:
5 cups flour
1 Tblsp each: cinnamon, cloves, ginger
1 pinch cardamon *
1 and 1/2 tsp baking soda
Cream:
1 cup butter
1 and 1/2 cup sugar
Mix dry ingredients into butter/sugar and then beat in:
3/4 cup boiling water
Divide dough into quarters, flatten into small Frisbee-esque objects, wrap and refrigerate at least 2 hours, roll to 1/8 inch thick, cut and place onto greased cookie sheets. They will not spread much when baking.
Bake 5-7 minutes at 375 degrees until lightly browned.
* I have a love/hate thing going with cardamon. More often than not, I omit it from the recipe. One of these days I'll try it with black pepper.
Pepparkakor
Mix dry ingredients and set aside:
5 cups flour
1 Tblsp each: cinnamon, cloves, ginger
1 pinch cardamon *
1 and 1/2 tsp baking soda
Cream:
1 cup butter
1 and 1/2 cup sugar
Mix dry ingredients into butter/sugar and then beat in:
3/4 cup boiling water
Divide dough into quarters, flatten into small Frisbee-esque objects, wrap and refrigerate at least 2 hours, roll to 1/8 inch thick, cut and place onto greased cookie sheets. They will not spread much when baking.
Bake 5-7 minutes at 375 degrees until lightly browned.
* I have a love/hate thing going with cardamon. More often than not, I omit it from the recipe. One of these days I'll try it with black pepper.