Latvian-style Piparkukas

This recipe was created from one Louise Egan Miska sent me, which she got from her grandmother, Mirdza. I halved that recipe, using cups instead of weight measures, and provided details on the method of making the cookie.

Preparation time: 40-50 minutes, plus overnight resting. Cooking time: 10-12 minutes, per sheet

Makes: 6-7 dozen cookies (depending on size of cookie cutter) Place flour, baking soda and baking powder in a medium bowl. Whisk to combine and then set aside.

Place sugar and corn syrup in a double boiler and set over just-simmering water. Mix and stir until the sugar is dissolved, about 10 minutes. Remove from heat. Transfer mixture to a mixing bowl.

Add butter and spices to the sugar-syrup mixture. Mix until the butter is melted and spices are blended with the sugar and syrup.

Place the whipping cream in another bowl and beat until stiff peaks form. Beat whipped cream into the syrup-butter mixture until well combined. Add the flour mixture and mix until well incorporated. Dough will appear wet.

Transfer dough to a lightly floured surface. Cut dough into quarters. Set one quarter of the dough on a large sheet of plastic wrap. Flatten the dough until about 2.5-mm (1-inch) thick. Securely wrap and refrigerate overnight. Repeat these steps with remaining dough.

Preheat oven to 175 C (350 F). Unwrap one of the dough quarters and set on a lightly floured surface. With a lightly floured rolling pin, roll the dough to 3-mm (1/8-inch) thickness.

Cut dough with cookie cutters and place on a large parchment paper-lined cookie sheet or two smaller sheets. Gather up the scraps of dough, and roll and cut into cookies as well. Bake in the middle of the oven (one sheet at a time if using two sheets) 10 to 12 minutes or until set. Repeat these steps with other dough quarters.

Once cooled, transfer cookies to cookie tins.