This recipe is one of my favorites to make around Christmas time, and I'm always asked for the recipe whenever I serve them at the shop. If you're one of the people who I've forgotten to give the recipe to, here it is!
1 cup butter
1-1/2 cups sugar
1 Tbsp. light molasses
3 cups flour, lightly spooned into measuring cup
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1. Cream butter and sugar together, then blend in molasses and egg.
2. Add 2 cups flour, baking soda, cinnamon, cloves, and ginger. Stir together and gradually add last cup of flour. Mix thoroughly. (NB: add a teaspoon of milk to the dough after the last cup of flour is added, if needed.)
3. Roll out thin, about 1/8 in., and cut into desired shapes. Bake at 400˚ for 5-8 minutes.
Use about half the dough at a time and shape into a round before rolling out. Flour keeps the dough from sticking to the rolling pin. (I still use my mother's rolling pin she got when she was first married in 1938.)
A heart shaped cutter is traditional for this Swedish cookie, but any shape will do, of course. Bake until just browning around the edge; cookies are best if a bit crispy.
Ooh, those scraps get a bit dry to roll out again. Mix with a wee bit of milk in the mixer to moisten enough so that it does not crumble.
Find a printable copy of this recipe here.