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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 60 |
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My sister, Judith Landgren of White Sulphur Springs, Montana, brought this recipe with her when she came to the United States from Sweden in 1928. Ingredients:
1-1/2 cups butter, softened |
1-3/4 cups packed dark brown sugar |
1 egg |
2/3 cup dark corn syrup |
1/4 cup molasses |
4-1/2 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons ground cinnamon |
1 teaspoon baking soda |
3/4 teaspoon ground cloves |
slivered almonds, optional |
frosting of your choice, optional |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup and molasses. Combine the flour, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Top with almonds if desired or leave plain.
3. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Frost plain cookies if desired. Yield: about 10 dozen.
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