Pepparkakor (Swedish Ginger Snaps)

Makes 48 cookies

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup molasses
  • 1 large egg, beaten
  • 3 cups all purpose flour
  • 1 tsp. baking soda, dissolved into 1 tbsp water
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves (I omitted the cloves)
  • 1/2 tsp salt

Directions

Sift together dry flour, salt,baking soda and spices.

Cream sugar and butter in a mixer until light and airy. Combine molasses, then egg.

Add the dry ingredients to and stir on medium-low until well combined.

Turn out dough onto plastic wrap and form into a disk. Wrap the dough and chill 2-4 hours, until firm.

Preheatoven to 350°F

Roll out dough to ⅛” thick sheet. Cut into cookies, and transfer to a parchment lined baking sheet.

Bake 8-10 minutes at 350°F, turning once. Cool on a wire rack.

Source: https://www.abakershouse.com/wp-json/mv-create/v1/creations/31/print

Scottish Shortbread cookies

Makes 15 cookies approximately 2×3″ (45x75mm).

Ingredients

Shortbread fingers
  • 8oz unsalted butter, preferably Kerrygold (277g)
  • 2½ cups all-purpose flour (282g)
  • ½ cup sugar (100g)
  • 1 teaspoon sea salt (3g)

Directions

Preheat oven to 350°F

Combin flour and salt in a bowl, whisking to incorporate and remove lumps.

Cream butter and sugar in a stand mixer until light colored and airy, scraping down the sides. 3 to 4 minutes.

Using a dough hook, add half of the flour mixture and mix on medium until.just combined. Scrape down sides.and add remaining flour. Stir on medium until the flour is incorporated, scraping down once. The dough will be rough and crumble, but should form a form ball.

Cross two pieces of parchment paper in a 9×9 pan. Transfer dough to the pan and press the dough flat into the corners of the pan. Use the flat bottom of a glass or another pan to pack the dough firmly and smooth the top. Dough should be no more than ½ inch (13mm) thick.

Using a fork, dock the surface of the dough sheet a bought halfway through. Using a sharp knife, gentle score the surface of the dough, dividing the sheet into 15 pieces approximately 2×3 inches (45x75mm).

Transfer the pan to the oven and bake 15 minutes. Remove the pan from the oven and, using a sharp knife, slice the sheet about halfway through using the score lines as a guide. Turn the pan and return to the oven another 15 minutes.

At the end of 15 minutes, remove the pan from the oven and turn off the heat. Retrace the score lines again with a sharp knife, slicing all the way through. Return the pan to the oven leaving the door ajar and allow the pan to cool to room temperature, approximately 20 minutes.

Using the parchment sheds as a sling, gently transfer the cookies to a cooling rack and separate. Allow to cool completely.

Store cookies in a sealed container 4 days, or frozen up to 6 weeks. If freezing, allow cookies to return to room temperature before serving.

Adapted from:

  • https://www.biggerbolderbaking.com/homemade-walkers-scottish-shortbread-recipe/
  • https://www.yummymummykitchen.com/2021/11/scottish-shortbread-cookie-recipe-walkers.html

Ricciarelli Cookies

Ricciarelli on silpat

Ingredients

  • 2 egg whites
  • 1 dash lemon juice
  • 2 1/4 cups almond flour
  • 1 3/4 cups powdered sugar
  • 1 pinch salt
  • 1/4 tsp baking powder
  • 1 tbsp lemon zest about one medium lemon
  • 1 tsp orange extract
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar, reserved

Directions

Prepare lemon zest and juice, setting aside. Sift together sugar, almond flour, salt and baking powder, and set aside. Whip egg whites into stiff peaks. Gently fold in dry ingredients. Add lemon zest, lemon juice, orange extract, almond extract and vanilla extract, folding to combine.

Line a baking sheet with silpat or parchment.

Roll dough into 1″ balls and arrange on the sheet, wetting hands with cool water occasionally to minimize the dough sticking while handling. Toss dough balls individually or in small groups coating generously in the reserved sugar, and return to the sheet.

Rest sugar-coated dough balls at room temperature for 1 hour, allowing a crust to form. Gently press the balls flat with the pad of thumb, or a clean, dry teaspoon, optionally forming cookies into ovals.

Bake 20 minutes in a preheated, 300°F oven. Allow cookies to cool and set cometely before handling.

Makes 20-30 cookies.

Adapted from https://www.pinchmeimeating.com/ricciarelli/