I made my four Advent candle holders today with white glasses. I filled them with greenery of moss and pine.
I'm continuing the tradition with my own little family. Today I lit the first candle and to celebrate I made Swedish meatballs for dinner.
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I also bought a small Christmas tree that sits on our kitchen table. It is nice having such a small tree. It smells great and adds a touch of Christmas, not too much.
My grandmother always made Swedish ginger cookies (pepparkakor). Try saying pepparkakor fast five times, or even one time! They are a lot of work to make. Rolling the hard dough into paper thin waffers is time consuming and you need some muscle, but they come out delicious. I'm going to make the dough tonight.
It needs to chill tonight and so do I.
I don't know why they call them ginger cookies because there is only 2 teaspoons in the whole recipe. The key ingredient I think is the Molasses.
Here is one of many Swedish ginger cookie recipes out there.
Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies, Christmas
Yield: 10 servings
1/2 c Molasses
1/2 c Sugar
1/2 c Butter
1 Egg, well beaten
2 1/2 c Sifted all-purpose flour
1/4 ts Salt
1/4 ts Baking soda
1/2 ts Ginger
1/2 ts Cinnamon
Heat molasses in small saucepan to boiling point. The boil 1 minute.
Add sugar and butter and stir until butter is melted. Cool. Beat in
egg. Sift together flour, salt, soda and spices. Add to first mixture
and mix thoroughly. Cover bowl tightly and chill overnight. Roll out
a portion of the dough at a time on lightly floured pastry cloth.
Roll out thin. Cut into desired shapes. Bake in a moderate oven (350)
6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped
into a roll and wrapped in waxed paper. Chill thoroughly overnight or
longer. Slice thin and bake in moderate oven (350). These should be
stored in an air-tight container - allow flavor to "ripen".Hope you enjoyed your holiday weekend!


















