Beer makes batters better, meat more tender, and sauces more flavorful.
Swedish Orange Gingersnaps
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- #47072
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 tablespoons molasses, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon molasses
1 tablespoon orange juice
1 tablespoon finely grated orange zest
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
directions
In a mixing bowl or standing mixer 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.
Shape the dough into 3 logs, about 8 inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees F. 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.
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Nutritional data has not been calculated yet.
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