Swedish Orange Gingersnaps

Recipe Ingredients

1 1/2		Unsalted butter
1 cup	160g / 5.6oz	Brown sugar
1 cup	198g / 7oz	Egg (large)
2 tablespoons	30ml	Molasses - plus
1 teaspoon	5ml	Molasses
1 tablespoon	15ml	Orange juice
1 tablespoon	15ml	Finely-grated orange zest
2 3/4 cups	171g / 6oz	Flour - (to 3 cups)
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Ground cloves
2 teaspoons	10ml	Ground cinnamon
2 teaspoons	10ml	Ground ginger

Recipe Instructions

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.

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.

This recipe yields 5 dozen cookies.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B11 broadcast 03-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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