Astrid Lindgren's Pepparkakor

Astrid Lindgren's Pepparkakor

2/3 cup shortening
2/3 cup light brown sugar, firmly packed
2 tbsps. molasses
3 tbsps. boiled, cooled water
2 1/4 cups sifted all-purpose flour
1 tsp. baking soda
2 tsps. ground cinnamon
1 1/2 tsps. ground cloves
1 tsp. ground ginger
Pinch of salt

Cream sugar and shortening thoroughly. Add molasses and water. Sift together flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture, beating well after each addition. Knead lightly on lightly floured board. Cover loosely with foil; chill well for 30 minutes (longer if desired). Roll out dough 1/8 inch thick on lightly flavored board. Cut into Pippi Longstocking shapes (draw shapes on brown paper and cut out to use as patterns for cookies) or use floured cookie cutters. Place on lightly greased baking sheets. Bake in preheated 350 degrees F. oven 8-10 minutes. Cool. Garnish with ***snow icing*** to outline features, if desired. Makes about 5 dozen cookies.

*** Snow Icing ***

1 1/2 cups sifted powdered sugar
1 tbsp. melted butter
1/2 tsp. pure vanilla extract
Pinch of salt
2-3 tbsps. light cream

Combine to a good spreading consistency.