SWEDISH GINGERBREAD COOKIES

Swedish Gingerbread Cookies image

Making Swedish pepparkakor-or gingerbread cookies-is a holiday tradition in our family. I entered these at the Iowa State Fair and took home a blue ribbon.-Kathleen Olesen, Des Moines, IA

Provided by Taste of Home

Time 25m

Yield 3 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1 cup sugar
1/2 cup molasses
1 large egg, room temperature
3-1/4 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
FROSTING:
3 cups confectioners' sugar
3/4 cup shortening
1 tablespoon vanilla extract
3 to 5 tablespoons water
Red Hots, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 80mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.