Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: Makes 40 cookies
- 3/4 cup shortening (vegetable shortening is fine)
- 1 cup sugar
- 1 egg
- 4 Tbsp. Swedish light syrup (or substitute light molasses)
- 2 cups all-purpose flour
- 2 tsp. hornsalt (or substitute baking soda)
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 cup sugar (for rolling cookies)
Preheat oven to 375°F. Cream together the shortening and sugar, then beat in the egg and light syrup (or molasses).
Sift together the all-purpose flour, hornsalt (or baking soda), cinnamon, ginger, and cloves. Stir these dry ingredients into the batter, until all are incorporated into a soft dough.
Place the remaining 1/2 cup sugar in a shallow bowl. Pinch off walnut-sized pieces of cookie dough, roll them between your hands into small balls, then roll them in the sugar before placing them on a cookie sheet. Leave at least 1 inch between the cookies; they will spread. Use a fork to push the cookies down slightly, pressing the prongs of the fork to form a cross-hatch pattern.
Bake in oven just until golden (about 8 minutes, but check at the 5-minute point to prevent burning, since oven temperatures can vary). Transfer cookies to a rack to cool.
Per Serving: Calories 187, Calories from Fat 73, Total Fat 8.1g 12%, Saturated Fat 2.4g 12%, Trans Fat 0.0g, Cholesterol 9mg 3%, Sodium 131mg 5%, Total Carbohydrates 27.8g 9%, Sugars 17.3g, Protein 1.6g, Vitamin A 0% , Vitamin C 0%, Calcium 1%, Iron 5%
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