How To make Pepparkakor/Martha White
1/2 c Butter or margarine;
-softened 1/2 c Shortening
1 c Sugar
2 Eggs
1/2 c Molasses
3 1/2 c All-purpose flour
2 ts Baking soda
1 1/2 ts Ginger
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1/4 ts Salt
Recipe by: Martha White Southern Sampler Cream butter, shortening, and sugar together in mixing bowl until light and fluffy. Add eggs and molasses; beat well. Sift flour and remaining ingredients together; blend into creamed mixture. Cover and refrigerate for 1 hour and 30 minutes. Divide dough into three equal parts. Shape each
third into a 6 1/2 x 1 1/2-inch roll. Wrap each roll in waxed paper, sealing ends. Chill 3 hours or overnight. Preheat oven to 375. Cut rolls into 1/8-inch thick slices and arrange one inch apart on ungreased baking sheet. Bake for 6 to 8 minutes or until deep golden brown. Cool on wire racks. -----
How To make Pepparkakor/Martha White's Videos
Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
RECIPE:
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Dumlekaka | Cranberry Shortbread cookies | Easy Christmas Cookies recipes
Dumlekaka | Cranberry Shortbread cookies | Easy Christmas Cookies recipes
#christmasvlog #Christmascookie #Christmasrecipes
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Dumblekaka
200 g butter
3 dl wheat flour
1 dl caster sugar
1 teaspoon baking powder
24 dumlekolor (Order here
1 1 ask noblesse
Stir together sugar, margarine and wheat flour into a dough. Let the dough cool for at least 30 minutes. Roll into a roll and cut 24 pieces. Put them in foil tins and press down ½ dumlekola in each. Bake at 200 degrees approx. 10-12 minutes Take out the plate and place 1 plate of regular Noblesse on each. When the cakes have cooled, set them cold
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Cranberry Shortbread Cookies
Makes 100 to 120 cookies depending on thickness
Author: Shiokman Eddie
Check out his channel here
Ingredients
300 g unsalted butter softened
80 g icing sugar
1 tsp vanilla extract
1.5 – 2 tsp salt to taste
400 g plain flour
100 g corn starch
80 g dried cranberries chopped
Instructions
Chop dried cranberries coarsely and set aside.
Add softened butter into a mixing bowl.
Add icing sugar and cream butter and sugar until pale yellow.
Add salt and vanilla extract, mix evenly.
Add plain flour and cornstarch.
Mix slowly until mixture comes together.
Add chopped dried cranberries and mix evenly.
Line a U shaped cookie mould with baking paper
Gather dough together and form into a ball.
Take out some dough and fill up the lined mould..
Press dough in tightly and wrap it with the baking paper.
Remove the wrapped dough from the mould and chill it in the fridge for at least an hour.
Remove dough from fridge, unwrap and slice about ⅛ to ¼ inch thick pieces.
Arrange pieces on a baking tray lined with baking paper.
Bake in preheated oven at 160C until lightly brown. About 15 to 20 mins for ¼-inch thick cookies. About 10 to 15 mins for ⅛-inch thick cookies.
Remove the tray from the oven and cool on a cooling rack.
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Bourbon Apple Ginger Crumb Bumb
Our dessert for our first Ingredient Challenge.
Penguin Slice-and-Bake Cookies | Food Network
Shape and roll colorful dough so that every slice makes a perfect penguin.
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12 days of cookies-Gingerbread, Men or Snaps
One fabulous dough that can be changed to create 3 different cookies.You can use this dough for Gingerbread Men, Ginger Kisses by putting a white chocolate hershey kiss immediatly after taking them out of the oven or roll them in sugar for Ginger Snaps. Wnat a bit more gingery flavor add 1 more teaspoon of ginger like me.