Pepparkakor Recipe
- 1 cup butter
- 1 1/2 cups white sugar
- 3 tablespoons light corn syrup
- 2 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice, and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle, and wrap in waxed paper. Refrigerate at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Roll the dough out onto a lightly-floured surface to about 1/2-inch thickness. Cut the dough using a star-shaped cookie cutter. Place cookies one inch apart on ungreased cookie sheets.
- Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.
