Gingersnaps (pepparkakor)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2/3 cup sugar
• 2/3 cup dark corn syrup (mom always used lyle's golden syrup)
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 3/4 tablespoon baking soda
• 2/3 cup butter
• 1 egg
• 5 cups flour

Recipe

• 1 bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
• 2 place the butter in a large mixing bowl.
• 3 add the baking soda to the sugar mixture, then pour over the butter.
• 4 stir until the butter is melted.
• 5 add the egg and flour. mix until thoroughly blended.
• 6 knead the dough, then place in the refrigerator to chill.
• 7 roll out the dough on a floured board to 1/16 inch thickness.
• 8 using a knife or fancy cookie cutters, cut the dough into shapes.
• 9 place cookies on a greased (or nonstick) baking sheet.
• 10 bake at 325f for 8-10 minutes.
• 11 cookies will firm up as they cool.
• 12 re-roll the scraps and repeat until all of the dough is used.