Pepparkakor Swedish Ginger Cookies Recipe from Sandy Fisher. Holiday Dessert bake-off Christmas Special recipe, is an authentic Swedish recipe that my grandmother, who emigrated from Sweden to America in the early 1900’s carrying with her two daughters and one illegitimate son, my father.

Ingredients 

2/3 cup butter

1/3 cup each granulated sugar and brown sugar, firmly packed

2 tablespoons dark corn syrup

2 teaspoons ground ginger

1-3/4 teaspoon cloves

3 teaspoons cinnamon

2 teaspoons soda

¼ cup water

2-1/2 cups unsifted flour

Combine the butter, sugars, and corn syrup in a 2 quart saucepan.

Method

Stir over low heat until the butter is melted. Remove from heat, blend in ginger, cloves, and cinnamon, and cool slightly. 

Stir in soda dissolved in water. Add the flour and mix until well blended. Dough will be quite soft. Shape into a roll, wrap well and refrigerate overnight, or as long as a week.

When the is dough removed from the refrigerator it can be too stiff to roll out so let it warm up some at room temperature. 

Roll portions of chilled dough on a floured board to about 1/16-inch thickness. Cut out with cookie cutter and bake on ungreased cookie sheet in a 325 degrees oven for about 8 minutes or until browned. 

Cool on pans before removing. Reroll scraps of dough from cutting large cookies too. Makes about 10 dozen thin 2-inch cookies. 

May be frosted with the following: 

Frosting: In small bowl of electric mixer, beat 1 egg white with 1/8 teaspoon cream of tarter and dash salt for 1 minute. 

Add 2 cups sifted powdered sugar, beat slowly until blended, then beat at high speed until very stiff, 3 to 5 minutes. Keep tightly covered in refrigerator.