Swedish Pepparkakor

Recipe Ingredients

6 3.3333333333333E+14/1.0E+15 tablespoons	95ml	Margarine - softened
3/4 cup	148g / 5.2oz	Granulated sugar
1 tablespoon	15ml	Grated orange rind
1 tablespoon	15ml	Dark corn syrup
1 1/2 teaspoons	7.5ml	Water
1		Egg white
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground cloves
		Vegetable cooking spray
1 cup	198g / 7oz	Sifted powdered sugar
1 tablespoon	15ml	Skim milk
1/2 teaspoon	2.5ml	Almond extract

Recipe Instructions

Cream margarine; gradually add granulated sugar, beating at medium speed of an electric mixer until light and fluffy. Add orange rind and next 3 ingredients; beat well.

Combine flour and next 4 ingredients; add flour mixture to creamed mixture, beating well. Shape dough into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes. Divide dough in half; cover and refrigerate half of dough. Roll remaining half of dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cookie cutter. Place on baking sheets coated with cooking spray.

Bake at 350F for 8 to 10 minutes. Cool on wire racks. Repeat procedure with remaining dough.

Combine powdered sugar, milk, and almond extract; stir well. Drizzle over cookies. Yield: 70 cookies (serving size: 1 cookie).

Source:
Cooking Light, May 1994, page 150

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