Pepparkakor I

Recipe View In a large, heatproof bowl, place the butter. (Prep time: 5 minutes)

Recipe View In a medium saucepan, combine the brown sugar, molasses, and spices. Heat over medium heat until it just reaches boiling point. (Cook time: 5 minutes)

Recipe View Remove from heat and add the baking soda, stirring until it's fully incorporated. Pour this mixture over the butter in the bowl and stir until the butter is completely melted and the mixture is smooth. (Mix time: 2 minutes)

Recipe View In a separate bowl, lightly beat the egg. Add the egg to the butter mixture and stir to combine. (Mix time: 1 minute)

Recipe View Gradually add the sifted flour, one cup at a time, mixing thoroughly after each addition until a dough forms. (Mix time: 5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth. Wrap the dough tightly in waxed paper or plastic wrap and chill in the refrigerator until firm. (Chill time: 1 hour)

Recipe View Preheat your oven to 325 degrees F (170 degrees C). (Prep time: 10 minutes)

Recipe View On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use cookie cutters to cut out desired shapes. (Cook time: 10 minutes)

Recipe View Carefully transfer the cut-out cookies to greased baking sheets, spacing them slightly apart. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. (Cook time: 8-10 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely. (Cool time: 30 minutes)

Recipe View Once cooled, decorate the Pepparkakor with piped icing or any other desired decorations. (Decoration time: Varies)