Pepperkakker (Swedish Ginger Snaps)

• 1 cup unsalted butter
• 1 cup sugar
• 1/2 cup light molasses
• 31/3 cup flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons ground cloves
• 1/2 teaspoon salt
• 1/3 cup slivered almonds, chopped

1. Cream butter and sugar. Add molasses.
2. Sift dry ingredients and gradually add them to the wet ingredients. Add chopped almonds and combine. Dough will be somewhat stiff.
3. Divide dough in two. Roll each half into a log and wrap in wax paper. Refrigerate overnight or for at least 8 hours.
4. Preheat oven to 350. Slice cookies and place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown but not burnt. Cool on racks.

unsalted butter, sugar, light molasses, flour, baking soda, ground ginger, cinnamon, ground cloves, salt, slivered almonds

Taken from food52.com/recipes/931-pepperkakker-swedish-ginger-snaps (may not work)