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Name: Swedish Orange Gingersnaps
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 60
Cuisine: American
Ingredients: 1 lg Egg; 1 ts Baking soda; 1 1/2 Sticks Unsalted butter; 2 3/4 c Flour; 1 tb Orange juice; 1 c Brown sugar; 1 tb orange zest Finely-grated; 1/2 ts Ground cloves; 2 tb Molasses plus; 1 ts Molasses; 2 ts Ground cinnamon; 2 ts Ground ginger

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INGREDIENTS

1 lg Egg
1 ts Baking soda
1 1/2 Sticks Unsalted butter
2 3/4 c Flour
1 tb Orange juice
1 c Brown sugar
1 tb orange zest ; Finely-grated
1/2 ts Ground cloves
2 tb Molasses ; plus
1 ts Molasses
2 ts Ground cinnamon
2 ts Ground ginger

Servings

INSTRUCTIONS

Cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board. Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets. Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool. This recipe yields 5 dozen cookies. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B11 broadcast 03-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Swedish Orange Gingersnaps

1 lg Egg
1 ts Baking soda
1 1/2 Sticks Unsalted butter
2 3/4 c Flour
1 tb Orange juice
1 c Brown sugar
1 tb orange zest Finely-grated
1/2 ts Ground cloves
2 tb Molasses plus
1 ts Molasses
2 ts Ground cinnamon
2 ts Ground ginger

Cream together the butter and sugar until light. Beat in 1 egg and mix in  the molasses, orange juice, and zest. Sift together the dry ingredients and  stir them into the wet ingredients to make a soft, smooth dough, adding  more flour if dough is too sticky. Knead the dough three times on a lightly  floured board. Shape the dough into 3 logs, about 8-inches long, wrap in  plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to  350 degrees. Slice logs into thin circles, less than 1/8-inch thick. Place  on lightly greased baking sheets. Bake cookies for about 8 to 10 minutes.  Remove from oven and transfer cookies to a rack to cool. This recipe yields  5 dozen cookies.    Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # WT-1B11 broadcast 03-20-1998)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-11-1998    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 60

Calories: 76
Calories from Fat: 22 (29%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 9.6mg		3 %
Sodium 24.8mg		1 %
Potassium 26.5mg		1 %
Total Carbohydrate 12.9g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 12.7g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 76

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