Recipe - Pepparkakor (Swedish Ginger Cookies)

2 cup Pillsbury's Best All Purpose
Flour*, sifted
1 teaspoon French's Cinnamon
One half teaspoon French's Ginger
One half teaspoon French's Cloves
One half cup Butter
One half cup Sugar
1 Egg yolk; unbeaten
1/3 cup Molasses
French's Cake Decorations

BAKE at 400 degrees for 6 to 8 minutes. MAKES about 4 One half dozen cookies.
Sift together the flour, cinnamon, ginger, and cloves. Cream butter.
Gradually add sugar, creaming well. Add egg yolk and molasses; beat well.
Blend in the dry ingredients gradually; mix thoroughly. Press a small
amount of dough through a cookie press onto ungreased baking sheets, using
any plate to make desired shape. If desired, decorate cookie with French's
Cake Decorations before baking or frost and decorate after baking. Bake in
moderately hot oven (400 degrees) 6 to 8 minutes. *Pillsbury's Best
SelfRising Flour is not recommended for use in this recipe.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #882 by NGavlak@aol.com on Nov 3, 1997