Title: Pepparkakor/martha White
Categories: Cookies
Yield: 80 servings
1/2 c Butter or margarine;
-softened
1/2 c Shortening
1 c Sugar
2 Eggs
1/2 c Molasses
3 1/2 c All-purpose flour
2 ts Baking soda
1 1/2 ts Ginger
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
1/4 ts Salt
Recipe by: Martha White Southern Sampler
Cream butter, shortening, and sugar together in mixing bowl until light
and fluffy. Add eggs and molasses; beat well. Sift flour and remaining
ingredients together; blend into creamed mixture. Cover and refrigerate for
1 hour and 30 minutes. Divide dough into three equal parts. Shape each
third into a 6 1/2 x 1 1/2-inch roll. Wrap each roll in waxed paper,
sealing ends. Chill 3 hours or overnight. Preheat oven to 375. Cut rolls
into 1/8-inch thick slices and arrange one inch apart on ungreased baking
sheet. Bake for 6 to 8 minutes or until deep golden brown. Cool on wire
racks.
