Finnish Gingersnaps (Suomalaiset Piparkakut)
Description
These are thin, crisp, spicy cookies that are a favorite around Christmastime. They keep well when stored in an airtight container.
Makes about 60.
Makes about 60.
Ingredients
½ cup light molasses or dark corn syrup
½ cup dark brown sugar
½ cup soft butter
½ cup heavy cream
1 tablespoon ginger
1 tablespoon cinnamon
3-3½ cups white flour
1 teaspoon baking powder
½ teaspoon salt
½ cup dark brown sugar
½ cup soft butter
½ cup heavy cream
1 tablespoon ginger
1 tablespoon cinnamon
3-3½ cups white flour
1 teaspoon baking powder
½ teaspoon salt
Instructions
In the bowl of your electric mixer, beat together the syrup, brown sugar, and butter until mixture is smooth. Add the cream, ginger cinnamon, flour, baking powder, and salt, and continue mixing until the dough is stuff. Chill for several hours.
Roll out portions of the dough to ¼-inch thickness, and cut into 3-inch rounds. Bake in a moderately hot oven (375°) for about 8 minutes. Do not overbrown.
Roll out portions of the dough to ¼-inch thickness, and cut into 3-inch rounds. Bake in a moderately hot oven (375°) for about 8 minutes. Do not overbrown.
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