Gingersnaps (Pepparkakor) - cooking recipe

Ingredients

2/3 cup sugar
2/3 cup dark corn syrup (Mom always used Lyle's golden syrup)
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 tablespoon baking soda
2/3 cup butter
1 egg
5 cups flour

Preparation

Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
Place the butter in a large mixing bowl.
Add the baking soda to the sugar mixture, then pour over the butter.
Stir until the butter is melted.
Add the egg and flour. Mix until thoroughly blended.
Knead the dough, then place in the refrigerator to chill.
Roll out the dough on a floured board to 1/16 inch thickness.
Using a knife or fancy cookie cutters, cut the dough into shapes.
Place cookies on a greased (or nonstick) baking sheet.
Bake at 325F for 8-10 minutes.
Cookies will firm up as they cool.
Re-roll the scraps and repeat until all of the dough is used.