Swedish Gingersnaps

1. 1

   Preheat oven to 275 degrees.

2. 2

   Butter a large cookie sheet.

3. 3

   Whip cream until almost stiff.

4. 4

   Combine sugar, molasses, syrup, ginger, lemon rind and baking soda and mix thoroughly.

5. 5

   Pour into cream and beat for 10 minutes by hand or four minutes in an electric mixer.

6. 6

   Add five cups of flour and blend in thoroughly.

7. 7

   Beat in remaining flour gradually until dough is just smooth enough to handle but still soft and pliable.

8. 8

   Wrap in waxed paper and chill several hours or overnight.

9. 9

   Roll out to one-fourth-inch thickness on a lightly floured board.

10. 10

    Cut into fancy shapes, such as animals, boys, girls, stars, hearts and crescents, with cookie cutters about two and a half inches wide, or cut into gingerbread boys or girls in any size.

11. 11

    Place on cookie sheet and bake for about 12 minutes, or until evenly golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.