Swedish Ginger Cookies

 -first made 2014

 – Pepparkakor

Bake: 350°F for 7-10 min

Ingredients:

·       1 cup butter

·       1-1/2 cups white sugar

·       1 tablespoon white corn syrup

·       1 large egg

·       1 tsp baking soda

·       2 tsp cinnamon

·       2 tsp ginger

·       1 scant tsp cloves

·       2-1/2 cups white flour (sifted)

Method:

1.  Cream butter together with sugar and corn syrup until smooth.

2.  Add egg and beat well

3.  Stir in soda, cinnamon, ginger and cloves

4.  Fold in flour

5.  Add more flour as needed, to make dough easy to handle.

6.  Roll dough onto floured board with rolling pin to about ¼ inch thickness.

7.  Cut into heart shapes

8.  Place on ungreased or parchmented cookie sheet and bake for 7 to 10minutes in a 350 oven.

9.  Remove from pan when cool and store in airtight containers.

By Catrine Kostenius-Foster, Lulea, Sweden

French Lace Cookies

325°F YIELD:
½ cup light corn syrup
¼ cup butter
¼ cup shortening
1 cup sifted flour
1 cup chopped nuts
2/3 cup brown sugar firmly packed

Combine corn syrup, butter, shortening and brown sugar in a saucepan. Bring to a boil and remove immediately from the heat. Blend in flour and nuts gradually. Drop by rounded teaspoonfuls on a greased baking sheet about 3” apart. Bake in a slow oven 325°F 8 to 10 minutes. Cool 1 minutes. Remove carefully with a spatula. Roll cookies immediately on a clothes pin while still hot. Can also be shaped like a cone. If cookies are cold and are hard to handle, put back in oven for a moment.

Pecan Pie Squares

350°F YIELD: 60 squares
Crust:
3 cups all-purpose flour
¾ cup butter or margarine, softened
1/3 cup sugar
½ tsp. salt

Heat oven to 350°F.
Grease jelly roll pan, 15.5”x10.5”x1”
Beat flour, butter, sugar, and salt in large bowl with electric mixer on low speed until crumbly (mixture will be dry.)
Press firmly in pan.
Bake about 20 minutes or until light golden brown.

Filling:
4 eggs, slightly beaten
1 ½ cups sugar
1 ½ cups corn syrup
3 tbsp. Butter or marg, melted
1 ½ tsp. Vanilla
2 ½ cups chopped pecans (can sub walnuts)

Mix all ingredients except pecans in large bowl until well blended.
Stir in pecans.
Pour filling over baked layer; spread evenly.
Bake about 25 minute or until filling is set.
Cool completely.
Cut into 10 rows by 6 rows.