Pepparkakor

I practically wore out my first elec. mixer trying to bake gingerbread men, but this recipe is much lighter and easier to handle, -probably thanks to the whipping cream.

Pepparkakor

3/4 cups heavy cream, whipped

1 1/4 cups dark brown sugar, packed

1/2 cup molasses

1 Tbsp. baking soda

1 1/2 tsp. ginger

1 1/2 tsp. grated lemin rind

4 1/2 cups sifted flour

In large bowl, stir together (with wooden spoon) the whipped cream, brown sugar, molasses, baking soda, ginger and lemon rind until well blended. Gradually add flour stirring until well blended and smooth. Refrigerate 1 hr. or may be wrapped in plastic wrap and refrigerated several days.

When ready to bake, preheat oven to 300°. Let dough stand outside refrigerator for 20 min. On lightly floured surface roll out dough 1/8" thick. Cut with floured cookie cutters. Place on lightly greased cookie sheet l/2" apart. Bake 10 - 15 min. or till done. Cool on cookie sheet. Remove to wire rack. If desired, decorate with frosting.

Frosting

2 egg whites

4 Cups sifted confectioner's sugar.

Gradually stir sugar into egg whites until smooth. Cover until needed as frosting dries out easily.