Swedish Ginger Cookies (Pepparkakor)

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Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies, Christmas
Yield: 10 servings

1/2 c Molasses
1/2 c Sugar
1/2 c Butter
1 Egg, well beaten
2 1/2 c Sifted all-purpose flour
1/4 ts Salt
1/4 ts Baking soda
1/2 ts Ginger
1/2 ts Cinnamon

Heat molasses in small saucepan to boiling point. The boil 1 minute.
Add sugar and butter and stir until butter is melted. Cool. Beat in
egg. Sift together flour, salt, soda and spices. Add to first
mixture and mix thoroughly. Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry
cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough
may be shaped into a roll and wrapped in waxed paper. Chill
thoroughly overnight or longer. Slice thin and bake in moderate oven
(350). These should be stored in an air-tight container - allow
flavor to "ripen".

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