Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Pepparkakor (swedish ginger cookies)   Yield: 10 Servings   1/2 c Molasses      1/2 c Sugar 1/2 c Butter      1 Egg well beaten 2 1/2 c Sifted all-purpose flour      1/4 ts Salt 1/4 ts Baking soda      1/2 ts Ginger 1/2 ts Cinnamon  Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour salt soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen".