Pepparkakor II

Pepparkakor II

30

"This is about as Swedish a cookie as you can find! The dough is rolled thin, and cut into many shapes, the most commonly used is the pig!"

Ingredients

{{adjustedServings}} servings 127 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 400 degrees F (190 degrees C).
  2. In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined.
  3. Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

30
  1. 41 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My grandmother emigrated from Sweden in the late 1920s. I have HER mother's recipe. Swedes do not use corn syrup, they use molasses. Americans use corn syrup. Oranges were not common in ordinary...

My husband was raised on Anna's and pepparkakor was one of my two year old's first words. We eat lots of pepparkakors at our house but this is the first time we have actually made them. I am a...

This recipe made a lot of cookies for me. I didn't roll them out and broke the rules! I rolled them into balls and then flattened with a cookie press dipped in sugar. I baked them for about the ...