Swedish Ginger Cookies (Pepparkakor)
INGREDIENTS:
2 c Sifted all-purpose flour 3/4 c Sugar
2 ea Egg yolks 1 c Butter
1 ts Almond extract
2 c Sifted all-purpose flour 3/4 c Sugar
2 ea Egg yolks 1 c Butter
1 ts Almond extract
Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract.
Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes.
Bake in moderate oven (375) 8 to 10 minutes.
Yield: 8 dozen spritz.
(Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!)
Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes.
Bake in moderate oven (375) 8 to 10 minutes.
Yield: 8 dozen spritz.
(Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!)