Swedish Ginger Snaps

By AnnSmith

A cut out gingerbread cookie.

Ingredients

• FROSTING:
• 1 1/4 cups granulated sugar
• 1/4 cup light molasses
• 1 tablespoon ground cardamom
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 2 tablspoons brandy
• 3/4 cup light marg, stick form
• 2 1/2 cups each whole wheat flour
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 egg whites, 2 1/2 cups sifted confectioners sugar.

Preparation

Step 1

In large saucepan, combine granulated sugar, 1 1/2 cup water, the molasses, cardamom, ginger and cloves. Cook, stirring occasionally, over medium heat until mixture comes to boiling. Remove from heat; cool slightly, add brandy and margarine, stirring until margarine is melted. Sift flour with baking soda. With portable electic mixer at low speed, or with a wooden spoon, gradually beat flour mixture into spice mixutre until thoroughly combined. It will be very stiff! Refrigerate, covered, overnight. (dough may be stored several days in refrigerator, if desired) Preheat oven to 350F. Lightly grease several cookie sheets. If dough seem too stiff, knead with hands to soften. On lightly floured surface, roll out dough, about 1/4 at a time, to 1/8" thick. Cut with assorted cookie cutters. Place on prepared cookie sheets 2" apart. Bake 6-8 min, or until golden. Cool on wire rack. Continue to roll, cut and bake rest of dough.

Make frosting: IN small bowl of electric mixer, at high speed, beat egg whiles until stiff, gradually beat in confectioners' sugar. Cover with damp cloth until ready to use. Pipe frosting through decorating tube with writing tip, folllowing outlines of cookies, OR frost and decorate.