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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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