Sirupsnipper
- Prep Time: 20 minutes
- Refrigeration: 3 hours
- Cook Time: 8 minutes
- Total Time: 3 hours 28 minutes
- Yield: 50
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Ingredients
Units
Scale
- 1/3 cup (79ml) heavy cream
- 1/3 cup (75g) molasses
- 1/3 cup (67g) granulated sugar
- 3 1/2 tablespoons (50g) unsalted butter
- 1 3/4 cup + 2 tablespoons (225g) all-purpose flour
- 1/4 teaspoons cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 1/3 teaspoon baking soda
- 25 blanched almonds
Instructions
- In a saucepan, cook the heavy cream, molasses and sugar over low-medium heat until warm. Add the butter and cook until melted.
- Remove from heat and stir the remaining ingredients into the syrup.
- Turn the warm dough out onto a piece of plastic wrap, flatten, wrap tightly and refrigerate for at least three hours or overnight.
- Working with half the dough, knead it on a lightly floured surface until malleable, then roll it into a 2mm thick rectangle.
- Using a fluted pastry cutter, cut the dough into 1 1/2" strips. Cut from one corner to the one across from it, then cut in 1 1/2" diagonal strips to create the diamonds.
- Repeat with remaining dough.
- Transfer the cookies to a parchment paper-lined baking sheet, top with half a blanched almond and bake at 350F for 5-8 minutes, or until beginning to brown.
Notes
- Cutting the dough: Don't have a fluted pastry cutter? You can use a pizza cutter instead or use cookie cutters to create fun shapes.
- Storage: Keep at room temperature for up to 2 weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 41
- Sugar: 2.7g
- Sodium: 15mg
- Fat: 1.4g
- Saturated Fat: 0.7g
- Carbohydrates: 6.5g
- Fiber: 0.2g
- Protein: 0.6g
- Cholesterol: 3mg