Ingrid'S Gingersnaps - cooking recipe

Ingredients

1/2 c. dark Karo syrup
1/2 c. sugar
1/6 lb. butter (80 gr)
8 Tbsp. whipping cream
2 c. flour
2 tsp. baking powder
1/2 tsp. pepper
1/2 tsp. ginger
1 tsp. cinnamon
1 tsp. cloves

Preparation

Heat syrup, sugar, butter and cream to boiling.
Cool.
Add remaining ingredients and let stand overnight.
Roll out very thin. Cut into diamond shape and brush with egg whites and a split almond on the top.
Bake at 325\u00b0 for 10 to 12 minutes, approximately. Watch closely as they burn easily.