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Pepparkakor

Approximately 300 (I usually do half a batch, which is plenty)

2 sticks and 5 TBS margarine or butter at room temperature
2 cups sugar
1/2 cup of Sirap (This is Swedish sirap, you can probably use corn syrup)
1 TBS ground ginger
2 TBS ground cinnamon
1 TBS ground cloves
2 tsp ground cardamom
1 TBS baking soda
7 fluid oz. of water
6 1/4 cups all-purpose flour

Mix margarine or butter, sugar and sirap smoothly in a mixing bowl. Next mix in the spices and the baking soda and then the water and most of the flour.

Knead the dough on a table and mix in the rest of the flour.

Cover the dough with aluminum foil and let the dough rest in the refrigerator for at least 24 hours.

Take the dough piece by piece from the refrigerator. Work the dough smooth with your hands, lightly flour the work surface and roll the dough thin with a rolling pin.

Use cookie cutters to take out cookies and put them on a cold greased cookie sheet or cover the cookie sheet with parchment paper.

Bake at 390-440F for 4-5 minutes
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