Swedish Pepparkakor Recipe

• 3¾ cups All-Purpose Flour
• 2 tsp Baking Soda
• 1 tsp Cinnamon
• 1 tsp Cloves (ground)
• 1 tsp Ginger (ground)
• 1 tsp Cardamom (ground)
• 1 cup Butter
• 1 cup White Sugar
• ½ cup Brown Sugar (packed)
• 1 Egg (beaten)
• 2 tbsp dark Corn Syrup

• Sift flour, baking soda, cinnamon, cloves, ginger and cardamom together in a large mixing bowl.
• Combine butter with white and brown sugars. Beat till the mixture turns light and fluffy.
• Add egg and corm syrup. Mix well to form a smooth mixture.
• Add the flour mixture and stir until well blended.
• Divide the mixture into 4 parts and wrap each one with plastic wrap.
• Refrigerate the dough parts for at least 1 hour or overnight.
• Preheat oven to 375 °F (190 °C).
• Grease baking sheets lightly.
• Roll out the dough parts one at a time on a floured surface.
• Roll the dough measuring 1/8 inch thickness.
• Cut into assorted shapes using cookie cutter.
• Place the cookies on the greased baking sheets.
• Bake for 5 minutes till the cookies are well set.
• Remove and cool completely.