Pepparkakor (Swedish Ginger Cookies)

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.