PEPPARKAKOR

By curly

Ingredients

• 1/2 cup sugar
• 1/2 cup mild-flavored molasses
• 1/4 cup shortening
• 1/4 cup butter
• 1 egg, beaten
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 finely shredded orange peel
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 2 1/2 cups all-purpose flour

Preparation

Step 1

In a medium saucepan, combine sugar, molasses, shortening and butter. Bring to boiling; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cool for 45 minutes.

Add egg, cinnamon, allspice, nutmeg, orange peel, salt, baking soda, cardamom, and cloves to mixture in saucepan; stir until well mixed. Add flour, one-third at a time, stirring well after each addition. Divide dough in half. Wrap and chill dough for at least 2 hours, or up to 24 hours or until firm enough to handle.

Preheat oven to 375 degrees. Lightly grease cookie sheets. On a well-floured surface, roll dough, half at a time, to 1/8 inch thickness. Cut into gingerbread people, or use 3-inch cookie cutters to cut into desired shapes. Place on prepared cookie sheets. Bake for 4 to 5 minutes or until edges are lightly browned. Transfer to a wire rack and cool.

Can be iced with 1 cup powdered sugar, 2 tsps milk and ¼ tsp vanilla. Stir in enough additional milk, ½ tsp at a time, to reach spreading consistency.