Frosted Pepparkakor
Frosted Pepparkakor
These molasses based cookies from Sweden can be cut into a variety of shapes, but the heart is the most traditional. Piped white icing adds a festive touch.
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1 hr 30 min
Prep Time
03 hrs 05 min
Total Time
72
cookies Ingredients
Cookie
12 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
12 cup light molasses
2 cups all-purpose flour
12 teaspoon salt
12 teaspoon baking soda
12 teaspoon ground cinnamon
12 teaspoon ground ginger
12 teaspoon ground nutmeg
Icing
1 14 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
14 teaspoon cream of tartar
How to make
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STEP 1
Combine brown sugar, butter and molasses in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, salt, baking soda and spices; beat at low speed until well mixed. Divide dough in half; press into round flat disks. Wrap each in plastic food wrap. Refrigerate 2 hours or until firm.
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STEP 2
Heat oven to 375°F.
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STEP 3
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/16-inch thickness. Cut with 2- to 2 1/2-inch heart-shaped cutter. Place, 1 inch apart, onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool completely. Repeat with remaining dough.
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STEP 4
Combine all icing ingredients in bowl. Beat at low speed until moistened. Beat at medium speed, scraping bowl often, until stiff and glossy. Add additional warm water if too stiff. Decorate cooled cookies with icing, as desired.
45 Calories
1.5 Fat (g)
<5 Cholesterol (mg)
40 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
<1 Protein (g)
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