Ginger Snaps (Pepparkakor)

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

Directions

1. 1

   Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.

2. 2

   Place the butter in a large mixing bowl.

3. 3

   Add the baking soda to the sugar mixture, then pour over the butter.

4. 4

   Stir until the butter is melted.

5. 5

   Add the egg and flour. Mix until thoroughly blended.

6. 6

   Knead the dough, then place in the refrigerator to chill.

7. 7

   Roll out the dough on a floured board to 1/16 inch thickness.

8. 8

   Using a knife or fancy cookie cutters, cut the dough into shapes.

9. 9

   Place cookies on a greased (or nonstick) baking sheet.

10. 10

    Bake at 325F for 8-10 minutes.

11. 11

    Cookies will firm up as they cool.

12. 12

    Re-roll the scraps and repeat until all of the dough is used.