Swedish Gingersnaps Pepparkakor

• 1 C. sugar
• 2 eggs, beaten
• 1/2 C. molasses
• 1/2 C. shortening
• 1/2 C. butter, softened
• 3 to 3 1/2 C. flour
• 2 tsp. soda
• 1 1/2 tsp. ginger
• 1/2 tsp. cloves
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 tsp.Grated orange rind, if desired

1. Mix sugar, eggs, molasses, shortening and butter thoroughly. Mix dry ingredients; add to sugar and egg to mke a soft dough. Chill, covered, for at least 24 hours.
2. Heat oven to 375 degrees. Roll out small amount of dough t a time, about 1/8 inch or less thick on lightly floured cloth covered board. ( or parchment paper). Cut with cookie cutters. Place on ungreased baking sheet.Decorate with colored sugars, bits of citron and candied cherries. Bake 6.
3. When cool decorate with white frosting if desired.

sugar, eggs, molasses, shortening, butter, flour, soda, ginger, cloves, cinnamon, nutmeg, salt, orange rind

Taken from www.epicurious.com/recipes/member/views/swedish-gingersnaps-pepparkakor-50165502 (may not work)