Food recipes
Pepparkakor(Swedish Pepper Hearts)
Pepparkakor(Swedish Pepper Hearts) Ingredients: wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, cloves, ground spices, ginger, ground spices, cardamom leavening agents, baking soda butter,...
Pepparkakor(Swedish Pepper Hearts)
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, cardamom
leavening agents, baking soda
butter, without salt
sugars, granulated
water, bottled, generic
Directions:
Mix flour, spices and baking soda; set aside.
In a large bowl, beat butter and sugar with electric mixer until blended.
Beat in water gradually; beat in flour until well blended; dough will be soft.
Divide into four sections.
Shape each fourth into a one-inch-thick circle on a piece of plastic wrap.
Wrap in plastic and refrigerate for at least 2 hours.
Heat oven to 375 degrees.
Lightly grease cookies sheets.
On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick.
Cut out three-inch-wide hearts.
Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
Cool on cookie sheets for 2 minutes.
Remove to wire rack to cool.
May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, cardamom
leavening agents, baking soda
butter, without salt
sugars, granulated
water, bottled, generic
Directions:
Mix flour, spices and baking soda; set aside.
In a large bowl, beat butter and sugar with electric mixer until blended.
Beat in water gradually; beat in flour until well blended; dough will be soft.
Divide into four sections.
Shape each fourth into a one-inch-thick circle on a piece of plastic wrap.
Wrap in plastic and refrigerate for at least 2 hours.
Heat oven to 375 degrees.
Lightly grease cookies sheets.
On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick.
Cut out three-inch-wide hearts.
Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
Cool on cookie sheets for 2 minutes.
Remove to wire rack to cool.
May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.