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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

1/2 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened

1/2 cup light molasses

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

Icing

1 1/4 cups sifted powdered sugar

1 tablespoon meringue powder

2 tablespoons warm water

1/4 teaspoon cream of tartar

How to make

  1. 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.

  2. STEP 2

    Heat oven to 375°F.

  3. 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.

  4. 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.

Nutrition (1 cookie)

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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