Pepparkakor

• 1/2 cup butter softened
• 1/2 cup vegetable shortening
• 1 cup sugar
• 2 large eggs
• 1/2 cup molasses
• 3 1/2 cups flour, all-purpose
• 2 teaspoons baking soda
• 1 1/2 teaspoons ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves ground
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

1. Cream butter, shortening, and sugar together in mixing bowl until light and fluffy.
2. Add eggs and molasses; beat well.
3. Sift flour and remaining ingredients together; blend into creamed mixture.
4. Cover and refrigerate for 1 hour and 30 minutes.
5. Divide dough into three equal parts.
6. Shape each third into a 6 1/2x1 1/2-inch roll.
7. Wrap each roll in waxed paper, sealing ends.
8. Chill 3 hours or overnight.
9. Preheat oven to 375F (190C).
10. Cut rolls into 18 inch thick slices and arrange one inch apart on ungreased baking sheet.
11. Bake for 6 to 8 minutes or until deep golden brown.
12. Cool on wire racks.

butter, vegetable shortening, sugar, eggs, molasses, flour, baking soda, ginger, cinnamon, cloves ground, nutmeg, salt

Taken from recipeland.com/recipe/v/pepparkakor-43148 (may not work)