Friday, March 9, 2018

Pepparkakor - Swedish Ginger Cookie RECIPE (Grandma Olson's)

by Angie Ouellette-Tower for photo 2017-12-20_zpswvq8qbgk.jpg
Pepparkakor (Swedish Ginger Cookie)
It might sound like you are using bad language when pronouncing the name of this cookie but it actually means: "Ginger cookie".  This recipe was passed down from my husband's great grandmother - Grandma Olson.
Grandma Olson by Angie Ouellette-Tower for photo scan0032_zpsb15954c0.jpg
She was born in Sweden but moved to the United States and lived in the Upper Peninsula of Michigan.
This is a traditional Swedish cookie that is ultra thin and perfectly spiced.
I used my IKEA woodland animal cookie cutters.  I picked out my favorite shapes: Squirrel, Snail & the Porcupine.

by Angie Ouellette-Tower for photo DSCF9114_zpsnzrijmiz.jpg by Angie Ouellette-Tower for photo IMG_1175_zpstijuny4o.jpg

Printable Recipe

1 cup salted butter (softened)
1 1/2 cups sugar
1 tablespoon corn syrup
2 teaspoons baking soda
1 egg
3 1/4 cups flour
juice and rind from 1 orange
1 1/2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves

With an electric mixer cream the butter and sugar until fluffy.  Add the egg, orange juice and corn syrup  - mix until combined.  Sift the flour, baking soda and spices.  Now, with a wooden spoon stir in the sifted dry ingredients one cup at a time until it is all used up.
IMPORTANT - if the dough is too sticky you might need to add another 1/8 cup of flour - the juice amount of one orange will vary depending on the size of the orange.  With your hands form the dough into a ball.  Wrap the dough with wax paper and place in the fridge for two hours.

by Angie Ouellette-Tower for photo DSCF9115_zpsdxixgxyb.jpg
Remove the dough from the fridge and cut into 4 equal parts.  Take 1/4 out and place the remaining 3/4 back into the refrigerator.
Roll out 1/4 at a time (lightly flour the surface and rolling pin first).  Grandma Olson's instructions were to roll out the dough 1/16th of an inch thick but I was only able to get it to 1/8 of an inch thick.
Use whatever cookie cutter shape that you desire (see picture below) and place these cut cookies onto a parchment lined cookie sheet (see second picture below).  Continue cutting until all the dough is used up.
by Angie Ouellette-Tower for photo DSCF9116_zpskv5sbwvb.jpg
photo DSCF9118_zpscwidc6hk.jpg

Bake in a preheated 425 degree oven for only 5 minutes at the most (each oven is different - you might only need to bake them for 4 minutes)

photo DSCF9120_zpsyctzltgi.jpg
Cool, serve & ENJOY!

photo IMG_0947_zpsmlkese3q.jpg
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