Pepparkakor (Swedish Ginger Cookies)
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2/3 c. margarine 1/3 c. sugar
2 T. dark corn syrup 1/3 c. dark brown sugar
- Combine in sauce pan over low heat stirring until margarine is melted. Remove from heat. Blend in:
2 t. ginger 2 t. cloves
3 t. cinnamon 1 t. cardamom
- Cool slightly. Mix and add to syrup mixture:
2 t. soda 1/4 c. water
- Then stir in: 2 1/2 c. flour.
Mix until well blended. Dough will be quite soft. Chill at least 12 hours. Roll into balls (about marble size) and press very thin with sugared glass (or roll into 1/16" thickness and cut into shapes.) Bake 325 deg. for 6-8 minutes. Remove, store in airtight container. Yield: 8 dozen.
These cookies should be thin and crisp.