Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Swedish Orange Gingersnaps
Getting reviews...
- Total: 1 hr 55 min
- Prep: 1 hr 45 min
- Cook: 10 min
- Yield: 5 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 55
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 24 mg
- Total: 1 hr 55 min
- Prep: 1 hr 45 min
- Cook: 10 min
- Yield: 5 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 55
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 24 mg
Ingredients
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.
