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.
- 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
- 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.
- 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.
Originally published as Swedish Spice Cutouts in Best of Country Cookies 1999, p49
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