Old Fashioned Pepparkakor

makes 7 to 8 dozen

Crisp and thin, flavored with molasses and a blend of spices that’s so typically Swedish. For holiday cookies, decorate with icing.

• 3½ cups sifted AP flour
• 1½ tsp ginger
• 1½ tsp cinnamon
• 1 tsp soda
• 1 tsp cloves
• ¼ tsp ground cardamom
• ½ cup butter
• ¾ cup sugar
• 1 egg
• ¾ cup light molasses
• 2 tsp grated orange rind
• almonds, halved

1. Sift together flour, ginger, cinnamon, soda, cloves and cardamom.
2. Cream butter and sugar.
3. Blend in egg, molasses, and orange rind.
4. Stir in the dry ingredients gradually. Blend well.
5. Cover and chill overnight or up to 1 week.
6. Roll out dough one third at a time, on a well floured surface, to ⅛" thickness. Cut into desired shapes with cutters or pastry wheel.
7. Place on greased cookie sheets. If desired, place blanched almond halves in the center of each.
8. Bake at 375° for 8-10 minutes.