Swedish Pepparkakor

• 1 3/4 cups all-purpose flour
• 1/4 cup pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 dash ground black pepper, or to taste
• 1/4 cup molasses
• 1/3 cup white sugar
• 1/8 cup maple syrup
• 1/4 cup butter
• egg

1. Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
2. Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg.
3. Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.
4. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
5. Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.
6. Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.

flour, pastry flour, baking soda, ground cloves, ground cinnamon, salt, ground ginger, ground black pepper, molasses, white sugar, maple syrup, butter, egg

Taken from www.allrecipes.com/recipe/268056/swedish-pepparkakor/ (may not work)