scrappy jessi's cookie swap

Swedish Ginger Cookies!

1 cup butter

1 and 1/2 cups sugar

1 egg

1 and 1/2 tablespoons grated orange peel

2 tablespoons dark corn syrup

1 tablespoon water

3 and 1/4 cups sifted enriched flour

2 teaspoons soda

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

dash of ground white pepper

blanched almonds

Thoroughly cream butter and sugar. Add egg; beat until light and fluffy. Add orange peel, corn syrup, and water. Mix well.

Sift dry ingredients. stir into creamed mixture. Wrap and chill dough thoroughly. On lightly floured surface, roll to 1/8" thick. Sprinkle dough with sugar or sanding sugar, pressing in lightly with a rolling pin. Cut in desired shapes. Place one inch apart on an ungreased cookie sheet. Top each cookie with blanched almond half.


Bake at 375 degrees about 8 to 10 minutes. Makes 8 dozen.

Tip: let the cookies cool on the rack and leave them out overnight before placing them in a jar or tin - they will be incredibly crispy.



This recipe originally from Better Homes and Gardens Dessert Cookbook, Meredith Press, 1960. You cannot imagine how many times I have made these cookies. It wouldn't be Christmas without them.

For more delicious cookie recipies, visit Jessi's blog today.