Close
Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 1 cup |
| molasses: 1 cup |
| eggs: 1 |
| distilled vinegar: 2 Tbl |
| all-purpose flour (unsifted): 5 cups |
| ginger (minced): 1 Tbl (grated) |
| baking soda: 1 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1 tsp |
| salt: 1/2 tsp |
| multipurpose shortening: 1/2 cup |
| vanilla extract: 1 tsp |
| powdered sugar: 1 lb |
| 2% milk: 4 Tbl |
Mom's Pepparkakor (Gingerbread Cookies)
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
7 min -
Servings
2 serving(s)
Tags
- Cream shortening and sugar.
- Beat in molasses, egg and vinegar.
- Stir flour with ginger, soda, cinnamon, cloves and salt.
- Blend into batter.
- Chill for 3 hours.
- On lightly floured surface, roll dough to at least 0.125 inch thickness.
- Cut into desired shapes with cookie cutter.
- Place one inch apart on greased cookie sheet.
- Bake at 375° for 5-6 minutes. Cool slightly; remove cookies to rack and cool.
- Mix shortening, vanilla, powdered sugar and milk.
- Drizzle over cookies.