Swedish Gingersnaps

Swedish Gingersnaps

This recipe is adapted from a recipe in a friends and family cookbook that we put together about twenty years ago!  Jack and I were living in Chicago. My sister-in-law from Minneapolis and I collaborated on it long distance!  It was a blast…we should do another, one of these days.

So what did I change?  Well, the original recipe called for vegetable shortening and white sugar.  I changed it to unsalted butter and light brown sugar (but less of it) and salt.

These cookies aren’t a crisp cookie.  They’re firm but moist…a little chewy.  And buttery.

SWEDISH GINGERSNAPS

What you need:

3/4 cup unsalted butter (1-1/2 sticks)
3/4 cup light brown sugar (that’s what I used but you could use dark brown, of course)
1 large egg
1/4 cup molasses

2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

What you do:

Preheat oven to 350 degrees F.   Line a baking sheet with parchment paper and set aside.

In a small bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.  Set aside.

Place the softened butter in a large bowl…

…and beat for 30 seconds or so.


Add the egg and molasses and mix well.

Add the brown sugar…

…and mix well.

Add the dry ingredients (flour, soda, salt, spices)…

…and mix thoroughly.

Chill dough until easy to handle.  Form into balls and dip in sugar.   Place on prepared cookie sheet clomid tablets 100mg.

Bake for 8 to 10 minutes.  Today I baked them for 9 minutes.  Don’t over bake.

They may need to sit on the cookie sheet for a few minutes before transferring to a cooling rack.

Cool completely.

You are forgiven if you snitch a couple of warm cookies but if they fall apart, don’t say I didn’t warn you.

Lovely with a glass of cold milk (except if you’re lactose intolerant, like me).   On the other hand, these cookies are surprisingly good with a glass of wine, as well.  Something bold and red.  Your choice.

Cookies for your Valentine

I call these cookies Cherry Almond Butter Cookies.  They’re simply delicious!  Almost a shortbread, actually.  That buttery, almond taste is velvety smooth.  The almonds and dried cherries give them a chewy and crunchy texture all at once.  It’s a recipe inspired by a chocolate chip cookie recipe on a Land ‘O Lakes butter package.  You can find that recipe HERE.

I first made them as a challenge for Squidoo.  We were asked to create a recipe for Valentine’s Day and this was my entry.  Since I loved the texture and the buttery taste of that cookie (without the chocolate)  I thought using pure almond extract instead of vanilla and dried sweet cherries and almonds instead of chocolate would be perfect.  I modified some of the ingredients and made a drop cookie that was as delicious as I imagined it would be!

Today I decided to try my hand at rolling out the chilled dough and cutting the cookies with a heart shaped cookie cutter.  Worked like a charm!

Two recipes in one.  Love it.

Cherry Almond Butter Cookies

Ingredients
1-1/2 cups softened butter
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 eggs
1 teaspoon pure almond extract
4 cups all-purpose flour
1 teaspoon Baking Powder
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces dried sweet cherries (about 1-1/2 cups)
1 cup sliced almonds

2 cups sifted confectioner’s (powdered) sugar
2 or 3 tablespoons water

Method

Preheat oven to 375 degrees F.

Finely chop the dried cherries and set aside. Lightly chop the sliced almonds. Set aside.

In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside.  In a large bowl, combine the butter and both sugars and beat at medium speed until very creamy, scraping bowl once or twice.

Turn mixer to low speed and gradually add the flour mixture until well mixed. Fold in the chopped cherries and the almonds.

Chill dough for about one hour or until firm enough to not be sticky.  Line a cookie sheet with parchment.

Roll the dough to almost 1/4 inch thick and cut with a heart shaped cookie cutter.  You might need to trim them if any large pieces of cherry are sticking out.  Place 2 inches apart on the  cookie sheets. Bake for 10 to 12 minutes until very lightly browned. DO NOT OVER BAKE.  Gently remove cookies to cooling racks.

These are wonderful just as they are but they’re pretty with a drizzle of glaze, as well.

To prepare the glaze or icing:

Mix powdered sugar with water, 1 tablespoon at a time until smooth and of a glazing consistency. Drizzle the icing over the cooled cookies.

Classic Chocolate Sugar Cookies

This isn’t a typical sugar cookie recipe that calls for rolling out the dough and cutting it into shapes with cookie cutters.  No…you roll this cookie dough into balls, dip them in sugar and bake.  Or you can form the dough into rolls, refrigerate for a short time and then slice, dip in sugar and bake.

What IS similar to your typical sugar cookie recipe is that these cookies are delicate and buttery.  They have a rich chocolate essence without being too rich.   They’re not too sweet.  They melt in your mouth.

Classic Chocolate Sugar Cookies

What you will need:

1-1/2 cups granulated sugar
1 cup butter (divided)
1 egg
2 teaspoons vanilla extract (not imitation vanilla, please)

1-1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Method:

Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper.  Put about 1/2 cup of sugar into a small bowl and set aside.

  1. Melt 1/2 cup butter and set aside to cool.  Combine the flour, cocoa powder, cinnamon, baking powder and salt and set aside.
  2. Thoroughly cream the other 1/2 cup of butter with the sugar.  Beat with mixer on medium until light and fluffy.
  3. Add the reserved melted butter, the egg and the vanilla and mix until smooth and creamy.  Gradually add the flour mixture to the creamed mixture just until combined.

At this point you can either:

a) Form dough into 1-inch balls, dip into the reserved bowl of sugar and place 2-inches apart on cookie sheets

OR

b) Form dough into rolls, chill in refrigerator for 1/2 to 1 hour have a peek at this web-site.  Then slice into 1/2 slices, dip tops in sugar and place 2-inches apart on cookie sheets.

4.  Bake 10 to 12 minutes just until the edges are firm.  Do not over bake.

5.  Transfer cookies to cooling rack and allow to thoroughly cool.

Store in airtight container.

Inspired by: Martha Stewart