Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Swedish Orange Gingersnaps
Total:
1 hr 55 min
Prep:
1 hr 45 min
Cook:
10 min
Yield:
5 dozen cookies
Total:
1 hr 55 min
Prep:
1 hr 45 min
Cook:
10 min
Yield:
5 dozen cookies

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.

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