Pepparkakor(Swedish Pepper Hearts)

• 5 cups all-purpose flour
• 1 tablespoon cinnamon
• 1 tablespoon ground cloves
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons baking soda
• 1 cup butter or 1 cup margarine, softened
• 1 1/2 cups granulated sugar
• 3/4 cup boiling water

1. Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
2. Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
3. Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
4. Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.

flour, cinnamon, ground cloves, ground ginger, ground cardamom, baking soda, butter, sugar, boiling water

Taken from www.food.com/recipe/pepparkakor-swedish-pepper-hearts-230782 (may not work)