01.12.08

Jõulukalender

Otsisime lastega internetist jõulukalendreid, ning leidsin paar soomlaste oma. Nemad paistavad asja tõsiselt võtvat :). Kui hiljem sattusin ajalehe „Toronto Star” leheküljele, siis mida ma näen - uhke kuusk numbritega keset ekraani ning iga numbri all peidus küpsiste retsept. Vajuta esimese kuupäeva peale .... ja üllatus-üllatus! üles hüppab Eesti piparkookide retsept! Eric Vellend on varemgi samas lehes meie toitu tutvustanud.

For most of my life, the holiday season was synonymous with Grandma Vellend's piparkoogid, the Estonian spin on gingersnaps. Every time the aroma of these cookies fills my house, I'm reminded of a very special lady who loved Christmas.

Estonian Gingersnaps (Piparkoogid)

3-1/2 cups all-purpose flour, sifted
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1 tsp ground cloves
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup sugar
1 large egg
2/3 cup fancy grade molasses (mina soovitan kasutada siirupit ja pisut molasses't)

In medium bowl, combine flour, baking powder, spices and salt; set aside. In stand mixer with paddle, mix butter and sugar on low speed for 30 seconds. Beat until fluffy on medium-high, about 2 minutes. On low speed, add egg, mixing until combined. Slowly add molasses. Slowly add dry ingredients until combined. Divide dough in four, 1-inch-thick squares. Wrap in plastic wrap; refrigerate for 2 hours.

Line baking sheets with parchment paper. Roll dough on well-floured work surface until 1/8-inch thick. Cut 3-inch rounds or shapes of your choice, and place 3/4-inch apart on trays. (Use metal spatula to transfer cookies.) Bring together and reroll scraps. Bake on top and middle racks of 350F oven 14 minutes until nicely browned, switching trays halfway through baking time as quickly as possible to maintain steady oven temperature. Cool; store in airtight container for up to 1 month. Makes 64 cookies.

Eric Vellend

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