Pepparkakor are a light, crunchy spiced cookie that are also called Swedish ginger cookies. They are a delightfully spiced, thin, crispy cookie! The perfect addition to a holiday cookie platter.
Mix the granulated sugar with the orange zest and let stand for at least 15 minutes (or up to overnight) for a more intensely orange flavor.
In a large bowl, whisk together the flour, baking soda and spices. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium until light and fluffy. Add the egg and beat well.
Add the corn syrup and water, mixing well.
Reduce the mixer speed to low and slowly add the flour mixture a spoonful at a time. Allow each addition to almost mix in before adding the next.
Chill the dough at least 2 hours.
Preheat oven to 375°F conventional or 350°F convection.
Lightly flour the countertop and roll dough to ⅛th inch. Sprinkle the dough with granulated sugar and press lightly with the rolling pin to adhere. Cut in desired shapes with a cookie cutter. I used a 3-inch biscuit cutter. Place 2 inches apart on a cookie sheet lined with parchment paper. Press an almond into the center of each cookie. Chilling the dough again will prevent excessive spreading. I baked mine immediately and they spread quite a bit.
Bake in preheated oven for 8 to 10 minutes or until the edges are a golden brown. Remove from baking sheet and cool on a wire rack.
Notes
Recipe from Better Homes & Gardens Holiday Cookbook, 1967 Edition.Yield: 8 dozen cookies