Swedish Pepparkakor

Categories: Desserts

Serves: 70 Servings

Ingredients:

6 1/3 tb Margarine, softened
3/4 c Granulated sugar
1 tb Grated orange rind
1 tb Dark corn syrup
1 1/2 ts Water
1 Egg white
2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
Vegetable cooking spray
1 c Sifted powdered sugar
1 tb Skim milk
1/2 ts Almond extract

Instructions:
Cream margarine; gradually add granulated sugar, beating at medium speed of
an electric mixer until light and fluffy. Add orange rind and next 3
ingredients; beat well.

Combine flour and next 4 ingredients; add flour mixture to creamed mixture,
beating well. Shape dough into a ball; wrap in heavy-duty plastic wrap, and
freeze 30 minutes. Divide dough in half; cover and refrigerate half of
dough. Roll remaining half of dough to 1/8-inch thickness on a lightly
floured surface. Cut with a 2-inch round cookie cutter. Place on baking
sheets coated with cooking spray.

Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Repeat
procedure with remaining dough.

Combine powdered sugar, milk, and almond extract; stir well. Drizzle over
cookies. Yield: 70 cookies (serving size: 1 cookie).

Per serving: 38 Calories; 1g Fat (25% calories from fat); 0g Protein; 7g
Carbohydrate; 0mg Cholesterol; 32mg Sodium

NOTES : Store loosely covered.

Recipe by: Cooking Light, May 1994, page 150

Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.

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