Piparkukas (Ginger Cookies)
By Yankee Magazine|Dec 06 2007|
Excellent, crisp, tasty cookies. The egg glaze on top adds a shine and pattern to the top. Cut into stars, crescent shapes, or 2 1/2-inch circles before baking.
Yield
Makes about 8 dozen 2-1/2-inch-diameter cookies.
Ingredients
1 cup butter
1 cup sugar
1/2 cup molasses
1 egg
3 to 4 cups flour
2 teaspoons cinnamon
1 tablespoon ginger
1 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 egg, beaten
Instructions
Cream butter. Add sugar, molasses, and egg, and beat until smooth. Sift together the dry ingredients and add slowly to the creamed mixture. Blend well. Refrigerate dough overnight in waxed paper or foil. On a well-floured surface, roll small amounts of dough quite thin, using a well-floured rolling pin. Cut into desired shapes with cookie cutters. Place on a greased cookie sheet and brush with beaten egg. Bake at 350 degrees F for about 10 minutes.
