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Swedish Spice Cutouts Recipe

Photo by: Taste of Home

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.

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60 Servings
Prep: 25 min. Bake: 10 min./batch + cooling

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 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

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in 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.
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.
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.

Nutrition Facts: 1 serving (2 each) equals 114 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 77 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Swedish Spice Cutouts published in Best of Country Cookies , p49

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