Published Nov 26, 2009 in Cookies

This recipe was clipped from a newspaper, date unknown but I would guess the 1950’s or 1960’s. Recipe is typed below along with a scanned copy.

Lucia Ginger Snaps Recipe Clipping

NUMBERED AMONG the Swedish Christmas specialties are these ginger snaps. The dough can be cut in the traditional rounds or any shape you wish.

Lucia Ginger Snaps

1 cup heavy cream
1 2/3 cups light brown sugar, firmly packed
3/4 cup unsulphured molasses
2 tsps. ground ginger
2 tsps. grated orange rind
2 tsps. baking soda
5 1/2 to 6 cups sifted all-purpose flour

Whip cream; add sugar, molasses, ginger, orange rind and soda. Let stand, stirring frequently, about 10 minutes. Add flour gradually; work into a smooth dough. Cover with foil; refrigerate overnight.

Turn onto floured board; roll to about 1/4-inch thickness. With floured cutters, cut into desired shapes–rounds, Santa Clauses, stars, houses, animals, men, etc. Place on lightly greased cookie sheet.

If a very crisp cookie is desired bake in preheated 250-degree oven about 25 minutes. For a softer cookie, bake in preheated 275-degree oven about 20 minutes. Remove from sheets; cool on racks. Store in covered containers.–Yields 4 to 6 dozen, depending on size of various shapes.

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