Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Swedish Orange Gingersnaps
- Yield: 5 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 55
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 9
- Sodium
- 24
- Total: 1 hr 55 min
- Prep: 1 hr 45 min
- Cook: 10 min
Ingredients
1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 tablespoons plus 1 teaspoon molasses
1 tablespoon orange juice
1 tablespoon finely grated orange zest
2 3/4 to 3 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.