![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo 2017-12-20_zpswvq8qbgk.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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 godsgrowinggarden.com photo scan0032_zpsb15954c0.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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 http://www.godsgrowinggarden.com/ photo DSCF9114_zpsnzrijmiz.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF9114_zpsnzrijmiz.jpg)
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo IMG_1175_zpstijuny4o.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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 http://www.godsgrowinggarden.com/ photo DSCF9115_zpsdxixgxyb.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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 http://www.godsgrowinggarden.com/ photo DSCF9116_zpskv5sbwvb.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF9116_zpskv5sbwvb.jpg)
![photo DSCF9118_zpscwidc6hk.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/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](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF9120_zpsyctzltgi.jpg)
Cool, serve & ENJOY!
![photo IMG_0947_zpsmlkese3q.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/IMG_0947_zpsmlkese3q.jpg)
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