PEPPARKAKOR (GINGERBREAD COOKIES) - VETE- KATTEN BAKERY, SWEDEN

Pepparkakor (Gingerbread Cookies) - Vete- Katten Bakery, Sweden image

Provided by swissms

Categories Dessert

Time 1h32m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 12

3 3/4 cups flour
1 tablespoon ground cloves (3 teaspoons)
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground ginger
1 1/4 teaspoons baking soda
11 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup golden syrup (British) or 1/2 cup dark corn syrup
1/2 cup heavy cream
2 cups confectioners' sugar, sifted
1 teaspoon fresh lemon juice
1 egg white, lightly beaten

Steps:

In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the reserved spice mixture and the heavy cream in three alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each ealf into a flat disk. Wrap each disk in plastic wrap; refrigerate for 1 hour.
Heat oven to 350°F Unwrap 1 disk of dough and place on a floured work surface. using a rolling pin, roll dough to a 1/8" thickness. Cut out cookies using the cookie cutters of your choice and place cookies 2 inches apart on parchment paper-lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
Icing:.
Whisk together confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer to piping bag; pipe icing onto cookies in a decorative pattern.

Nutrition Facts : Calories 115.8, Fat 3.7, SaturatedFat 2.3, Cholesterol 10.4, Sodium 39.9, Carbohydrate 20, Fiber 0.4, Sugar 10.3, Protein 1.2