Pepperkakker (Swedish Ginger Snaps)

1. 1

   Cream butter and sugar. Add molasses.

2. 2

   Sift dry ingredients and gradually add them to the wet ingredients. Add chopped almonds and combine. Dough will be somewhat stiff.

3. 3

   Divide dough in two. Roll each half into a log and wrap in wax paper. Refrigerate overnight or for at least 8 hours.

4. 4

   Preheat oven to 350. Slice cookies and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown but not burnt. Cool on racks.

* Per serving · 4 servings · Values may vary.

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