This cookie recipe is one of my Swedish mother-in-law's recipes. My initial taste of Pepparkakor cookies was the first Christmas Ray and I were going together, we stopped in his house and his Mom was busy making sugar cookies, and she told us she had just finished a batch of the Pepparkakor if we wanted to try them. They were a beautiful color brown, and they were big flower-shaped cookies, and they smelled wonderful, and they tasted delicious, much better than the average ginger cookie.
I have tried making these cookies heart-shaped, and I've tried cutting the dough into gingerbread men, but they just end up looking like big blobs, so I have found that the symmetrical flower shaped cookie cutter works best with this recipe:
1 1/2 Cups flour 1 teaspoon baking soda 1 1/2 teaspoon ginger 1 teaspoon cinnamon 1/4 teaspoon cloves (Sift all these together and set aside)
1/2 Cup butter (cream until softened) 3/4 Cup sugar (add to creamed butter) 1 egg, well-beaten (add to sugar & butter mixture) 1 1/2 teaspoon dark corn syrup (add to creamed mixture)
Blend the dry ingredients into the creamed mixture by fourths. Chill several hours. Remove, place on lightly floured surface. Roll out dough about 1/6 inch thick. Cut shapes with cookie cutter and place on baking sheet. Bake 375 degrees, 6 to 8 minutes.
I love my life. There is not one person I can think of that I would want to change places with. The older I get the more comfortable I am with myself, and each day makes me more grateful for the Blessings God Has Bestowed on me. Truly, my cup runneth over.