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Swedish Spice Cutouts

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.
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    about 10 dozen


  • 1-1/2 cups butter, softened
  • 1-3/4 cups packed dark brown sugar
  • 1 large egg, room temperature
  • 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.
Nutrition Facts
2 each: 114 calories, 5g fat (3g saturated fat), 16mg cholesterol, 77mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 1g protein.
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  • cookingjenna
    Dec 24, 2011

    To me, these are the perfect holiday cookies. The batch makes a lot, so there are plenty to share. I used powdered sugar icing on mine, tinted with food coloring, and I decorated some of them with cinamon imperials. They are absolutely delicious. They are a little chewy, and they smell like Christmas! I will make them every year from now on.