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Concert in the Kitchen Friends of Portland Symphony Orchestra, Portland, Maine
Stefani Burk of Strafford, New Hampshire, is an oboe player with the Portland Symphony Orchestra. Her mother, Dorothy, got this Swedish recipe from a friend. Its distinctive spice adds a delicious taste to any cookie baker's repertoire. Use your favorite cutter for these roll-out cookies.
Prep time: 20 minutes plus chilling and standing Baking time: 7 to 8 minutes per batch
2 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon cardamom 2 teaspoons cinnamon 1 teaspoon dried ginger 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon allspice 1 and 1/2 cups sugar 1 cup butter or margarine, softened 1 large egg 1 teaspoon molasses Decorative icing
1. Whisk together flour, baking soda, salt, cardamom, cinnamon, ginger, cloves, nutmeg and allspice in a large bowl; set aside.
2. Beat sugar and butter in a large mixer bowl on medium-high speed until fluffy, 3 minutes. Beat in egg and molasses. At low speed, add flour mixture just until combined. Divide dough into 4 equal pieces and shape into disks; wrap well and refrigerate until firm enough to roll out, 2 hours or overnight.
3. Heat oven to 400 degrees F. On a lightly floured surface, roll one piece of dough 1/8 inch thick (keep remaining dough refrigerated). If dough is soft, freeze on cookie sheet, 10 minutes. Cut out with floured 3-inch star-shaped cookie cutter. Transfer cutouts to large ungreased cookie sheets, 1/2 inch apart. (If using margarine, your dough may be very soft. Freeze 10 minutes before baking.)
4. Bake 7 to 8 minutes, until edges just begin to darken. Cool cookies on sheets on wire racks, 2 minutes. Transfer cookies to wire racks and cool completely. Repeat with remaining dough, rerolling and cutting scraps. Decorate as desired. Makes 5 dozen cookies.
Per cookie: 70 calories, 3 g total fat, 2 g saturated fat, 12 mg cholesterol, 73 mg sodium, 10 g carbohydrates, 1 g protein, 4 mg calcium, 0 g fiber