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SWEDISH GINGERSNAPS (Pepparkakor)




Source of Recipe


unknown


Recipe Introduction


A variation on the Swedish gingersnaps that are baked at
Christmastime and are served with either glögg (spicy, hot
mulled wine) or with coffee.

A Windmill shaped cookie cutter helps make them fun



List of Ingredients




1 1/4 cups Splenda
scant 1/4 cup light agave nectar (this keeps them moist-if
unavailable substitute more Splenda)
1/4 cup hot water

juice of I lemon (about 2 Tablespoons juice)
1 cup butter, softened
1 Tablespoons ground bitter orange peel-or zest from 1 whole
orange
1/2 teaspoon ground black pepper

1 - 2 Tablespoons ground cinnamon-according to taste
1 Tablespoon ground ginger

1 inch fresh ginger-scraped clean and crushed-finely chop
any remaining chunks
2 teaspoons finely crushed cardamom seeds
2 teaspoons baking soda
3 1/2 cups flour substitute (-try 1/4 each: oatmeal flour,
almond flour, dry cottage cheese or protein powder, and
almond flour)
almonds -chopped (optional)



Recipe



Mix lemon juice, sugar, syrup, and water together, set
aside. Put butter and spices in a large mixing bowl. Pour in
the hot sugar mixture. Stir until butter has mixed well. Set
aside.


Blend baking soda and spices together with flour
substitute. Quickly add wet ingredients and mix to a smooth
dough. Cover and let stand overnight. Roll out a portion of
the dough at a time, using ground almond flour as a dust for
the dough board. Do not press the dough hard, Roll it out
lightly to about 1/4 inch thickness, with a rolling pin
(preferred). Cut out shapes from the dough with cookie
cutters. Cookies can be decorated with blanched almond
halves.

Place the cookies on cold, greased cookie sheets. Bake at
380°--400° F for
about 7 - 10 minutes in the center of the oven. Check the
cookies while baking, as the sugared version of these burns
EASILY! Makes about 100 cookies.


If you use cottage cheese as a part of your flour
substitute, you may wish to add it to the sweetener mix and
put it all into the blender to make it very smooth before
mixing it into the flour mixture- so the cookies don't have
lumps or flecks in the finished product.



If you have difficulty in mixing cookies, a stand mixer with
a dough hook works well to mix them.