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