Pepparkakor (Ginger Snaps)

Ingredients

• •1½ cups syrup
• •1 and 3/4 cups sugar
• •1½ tablespoons ginger
• •1½ tablespoons cinnamon
• •1 tablespoon cloves
• •12 ounces margarine or butter
• •1½ cups whipped cream
• •3 pounds 5 ounces flour
• •1 tablespoon baking soda

Directions

1. 1Stir the syrup with sugar, spices and margarine until well mixed. Whip the cream till frothy and stir into the batter, a little at a time. Dissolve the baking soda in a little water and add together with part of the flour. Cover the dough which should be quite firm, let stand until the following day.
2. 2Knead the dough, adding the remaining flour. Roll out a small part and bake a test cookie in a 175 to 200 degree Celsius oven. If the cookie spreads, add a little more flour to the dough.
3. 3Roll out the dough and cut with cookie cutters into hearts, stars, pigs, etcetera.
4. 4Let the cookies cool on the cookie sheet after baking. The cookies may be decorated with white frosting made of sifted powdered sugar stirred with egg white and a few drops vinegar or lemon juice to a thick smooth paste.