Sort of Swedish Ginger Cookies
3/4 cup of butter
1 cup of sugar
1 large egg
1/4 cup molasses
2 1/4 cups flour (you can make it 3 cups if you want a softer, less chewy cookie)
2 teaspoons baking soda
1/8 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup crystallized ginger bits
1/2 cup candied orange peel
In the bowl of the mixer, cream butter and sugar, until smooth. Add the egg and molasses, blend till creamy.
In another bowl, mix 2 cups of the flour, baking soda, salt and spices.
In small bowl, mix the candied peel and the 1/4 cup of flour. Add in the ginger bits to the peel mix, blend together.
Add the flour to the creamed mixture, when well blended add the peel and ginger bits.
Chill for at least one hour
Preheat oven to 350
Line baking sheets with parchment. Use the medium scoop and drop dough onto prepared sheets.
I put a little bit of sprinkles on top of the dough balls to make them sparkly.
Bake fro 8 to 10 minutes.
The cookies will be very puffy when they come out of the oven
Let them cool on the sheet for several minutes. Mine took about 6 minutes to get cool enough to remove from the pan to the rack. They will also flatten out and not be so puffy.
Makes 2 1/2 dozen.
When I was searching for ideas for these cookies -- I needed to use up the ginger bits-- there was a ginger cookie with orange extract in it and they called them Swedish Ginger cookies, since I used candied peel, I called them sort of Swedish ginger cookies.