SWEDISH GINGERBREAD COOKIES (about 48 cookies)
3-3/4 cups flour
3 teaspoons ground cloves
3-1/2 teaspoons ground cinnamon
2-1/2 teaspoons ground ginger
1-1/4 teaspoons baking soda
11 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
½ cup golden syrup or dark corn syrup
½ cup heavy cream
2 cups confectioners’ sugar, sifted
1 teaspoon fresh lemon juice
1 egg white, lightly beaten
1. In a large bowl, whisk together the flour, cloves, cinnamon, ginger and baking soda; set aside. In another large bowl, beat together the butter, brown sugar and golden syrup using a handheld mixer set to medium until the mixture is pale and fluffy, 1 to 2 minutes. Add the reserved spice mixture and the heavy cream in 3 alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer the dough to a work surface, divide in half and shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for 1 hour.
2. Heat oven to 350*. Unwrap 1 disk of dough and place on a floured work surface. Using a rolling pin, roll dough to a 1/8 inch thickness. Cut out the cookies using the cookie cutters of your choice and place cookies 2 inches apart on parchment paper lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
3. To make an icing, if you like, whisk confectioners’ sugar, lemon juice and egg white in a medium bowl until smooth. Transfer icing to a resealable plastic bag (or a pastry bag). Snip off a bottom corner of the bag and pipe icing onto cookies in a decorative pattern.
from the Vete-Katten bakery in Stockholm, printed in Saveur Magazine