Pepparkakor(Thin Swedish Gingersnaps)

• 1 1/2 c. sifted flour
• 1 tsp. baking soda
• 1 1/2 tsp. ginger
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• 1/2 c. butter
• 3/4 c. sugar
• 1 egg, well beaten
• 1 1/2 tsp. dark corn syrup
• blanched almond pieces or slivers

1. In small bowl, sift flour and mix remaining dry ingredients (first 5 items).
2. In medium bowl, cream butter until soft. Gradually add sugar, creaming until fluffy.
3. Add well beaten egg and dark corn syrup.
4. Blend in dry ingredients in fourths, mixing well after each addition.
5. Cover with plastic wrap and refrigerate for several hours or overnight.
6. Prepare a surface for rolling dough.
7. If you have a pastry cloth and rolling pin cover, they will do well.
8. Dust each liberally with flour (or sprinkle flour onto pastry board or clean countertop).

flour, baking soda, ginger, cinnamon, cloves, butter, sugar, egg, corn syrup, blanched almond

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480251 (may not work)