Pepparkakor (Swedish Ginger Thins)

MAKES ABOUT 95 COOKIES HANDS-ON TIME 1 HOUR TOTAL TIME 3 HOURS

½ cup unsalted butter

½ cup granulated sugar

¼ cup golden syrup or golden corn syrup

2 tbsp fancy molasses

2¼ tsp ground ginger

1½ tsp cinnamon

1 tsp ground cloves

½ tsp ground cardamom

½ tsp nutmeg

½ tsp each salt and pepper

1¾ cups all-purpose flour

½ tsp baking soda

1 egg

1 tbsp meringue powder

1¼ cups icing sugar

In saucepan, combine butter, granulated sugar, golden syrup, molasses, ginger, cinnamon, cloves, cardamom, nutmeg, salt and pepper. Cook over medium heat, stirring often, until butter is melted and mixture is smooth, about 2 minutes. Let cool slightly, about 15 minutes.

In bowl, whisk together flour and baking soda. Stir in butter mixture; stir in egg until combined. Divide dough in quarters; wrap each in plastic wrap, shaping into discs. Freeze until firm, 30 to 45 minutes.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

On well-floured surface, roll out dough to scant ⅛-inch thickness. Using 2- to 2½-inch cookie cutters, cut out shapes, rerolling scraps. Arrange, 1 inch apart, on prepared pans.

Bake, 1 sheet at a time, until fragrant and firm, 8 to 9 minutes. Let cool on pan on rack for 2 minutes; transfer to rack to cool completely.

Meanwhile, in bowl, using electric mixer, beat meringue powder with 2 tbsp water until foamy, about 2 minutes. Beat in icing sugar until thick and glossy, about 4 minutes, adding 1 to 2 tsp additional water, if needed, until desired consistency. Spoon into piping bag fitted with small plain tip; pipe borders and decorative design onto cookies. Let stand until dry, about 1 hour.

PER COOKIE about 28 cal, trace pro, 1 g total fat (1 g sat. fat), 5 g carb (trace dietary fibre, 3 g sugar), 4 mg chol, 21 mg sodium, 12 mg potassium. % RDI: 1% iron, 1% vit A, 2% folate.