Swedish ginger cookies (pepparkakor)

10 servings

Ingredients

Quantity Ingredient
½ cup Molasses
½ cup Butter
2½ cup Sifted all-purpose flour
¼ teaspoon Baking soda
½ teaspoon Cinnamon
½ cup Sugar
1 each Egg, well beaten
¼ teaspoon Salt
½ teaspoon Ginger

Directions

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".

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