Thursday, November 6, 2008

Swedish Orange gringersnaps

Matthew's favorite cookie

1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 Tbs. plus 1 teaspoon molasses
1 Tbs. orange juice
1 Tbs. finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
2 teaspoon ground ginger

In mixing bowl or standing mixer cream together the butter and sugar until light. beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a smooth dough, adding more flour if the dough is to sticky. Knead dough three times on a lightly floured board.

Shape the dough into 3 logs about 8 inched long wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Preheat oven to 350 degrees, slice logs into thin circles less then 1/8 inch thick, place on lightly greased baking sheet. Bake for about 8 to 10 minutes. Remove from oven transfer cookies to cooling rack, and then enjoy.

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