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Piparkakut

Piparkakut by Robban Andersson	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 200

1-1/4 cups margarine
1/4 cups sugar
3 eggs
1 cup dark corn syrup
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
1 tablespoon grated orange rind
7 cups white flour
3 teaspoons baking soda

Boil the syrup and spices, add the margarine and beat until the mixture is cool. Mix the soda in with part of the flour and then combine with the syrup-margarine mixture. In a separate bowl, beat together the eggs and sugar. Add the whipped eggs and the rest of the flour. Do not knead the final mixture. Cover the dough with plastic wrap and leave overnight in a cool place. Preheat oven to 400 F. Roll out the dough, cut up into shapes with cookie cutters and bake the cookies in the oven until golden brown (approximately 8 minutes).

Note: Photo by Robban Andersson under Creative Commons license.

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Reviews of Piparkakut:

1-4 of 4 reviews  

  southernfinn in Georgia  Jul 18, 2011
Would make this again.
My mother was finnish. She used molasses and brown sugar rather than the dark corn syrup. Also like Liisa you must add allspice and cardamon to be real suomalainen piparkakut! 5 stars

  Liisa Kolehmainen in Ontario, Canada  Dec 23, 2009
Would make this again.
Add 2 teaspoons of ground cardamom and 1 teaspoon of ground allspice to get that real authentic taste and aroma from Finland. 5 stars

  A cookie baker in LATVIA  Dec 19, 2007
Would make this again.
My Mom and Grandma used to make the best Christmas cookies. I tried so hard to mix all ingriedients together and final product is still missing something.Kris from Michigan is right. The cookies must be rulled out very thin.Then they taste the best. The recipe is very similar, but my Mom used honey and iesala ekstraktu( you can't find in USA). I love Christmas. The smell in the house of baked goodies. All my friends and neighbors love my cookies as a Christmas presents. I also make all kind Danish shortbread cookies. 5 stars

  Kris in Michigan  Nov 11, 2003
Would make this again.
This recipe is good, I have another variation which is better. Taste the best when rolled really thin! Great! 4 stars

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