Swedish Pepparkakor

Ingredients

• 1 cup butter
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 2 teaspoons ground cloves
• 1 cup sugar
• 1 cup dark corn syrup
• 1 large egg
• 3 tablespoons heavy cream
• 5 cups flour (do not sift!)
• 1 teaspoon baking soda

Directions

1. 1

   In a large saucepan, melt butter. Add ginger, cardamon, and cloves. Add sugar and corn syrup, mixing well after each addition. Bring to a boil and cook for one minute. Set aside to cool (1-2 hours at room temp).

2. 2

   In a large bowl, with a heavy-duty mixer, beat the egg. Add the cream and cooled butter mixture. On low speed, add half the flour, 1 cup at a time. Add the baking soda, then add the rest of the flour 1 cup at a time.

3. 3

   Pull off chunks of dough the size of tennis balls, and roll into balls. Wrap each individually in plastic wrap, and place in a lidded bowl large enough to hold all the dough balls. Cover and refrigerate overnight.

4. 4

   Preheat the oven to 325°F Heavily grease one of more baking sheets.

5. 5

   Working with one ball of dough at a time (keep the others chilled until ready to roll out), pinch off a golf-ball-sized amount of dough. On a well-floured surface and with a floured rolling pin, roll it out as thin as you can - the thinner the dough, the crispier the cookies.

6. 6

   Cut out cookies with a small (2 inch) cookie cutter. Place on a baking sheet and bake for 8-10 minutes. Cool on racks.