Swedish Ginger Thins
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
All-Purpose Flour1.5 tsps
Baking Soda1.5 tsps
Cinnamon1.5 tsps
Ground Ginger1.5 tsps
Ground Cloves1 cup
SugarDirections:
1
Into a large bowl sift together flour, baking soda, and spices
2
In a medium bowl with an electric mixer beat cream until it just holds stiff peaks
3
In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined
4
Add flour mixture and beat until combined well
5
Form dough into a disk
6
Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days
7
Preheat oven to 400°F
8
Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled
9
Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies
10
Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice
11
Reroll scraps and cut out more cookies in same manner
12
Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes
13
Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely
14
Make more cookies with remaining dough in same manner
15
Cookies keep in airtight containers at room temperature 1 week
16
Into a large bowl sift together flour, baking soda, and spices
17
In a medium bowl with an electric mixer beat cream until it just holds stiff peaks
18
In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined
19
Add flour mixture and beat until combined well
20
Form dough into a disk
21
Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days
22
Preheat oven to 400°F
23
Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled
24
Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies
25
Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice
26
Reroll scraps and cut out more cookies in same manner
27
Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes
28
Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely
29
Make more cookies with remaining dough in same manner
30
Cookies keep in airtight containers at room temperature 1 week