Swedish Ginger Thinsglove_colorful.gif

                                                                                                               Yield: Makes about 150 cookies

        To roll out this dough you will need a pastry cloth and a rolling-pin cover, which are available at kitchenware stores and by mail order from         Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901

 

                    Ingredients

            •   3 cups all-purpose flour

            •   1 1/2 teaspoons baking soda

            •   1 1/2 teaspoons cinnamon

            •   1 1/2 teaspoons ground ginger

            •   1 1/2 teaspoons ground cloves

            •   1/2 cup well-chilled heavy cream

            •   1 stick (1/2 cup) unsalted butter, softened

            •   1 cup sugar

            •   1/2 cup dark corn syrup

            •   Garnish: sliced almonds

 

                    Preparation

            Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks.             In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating             until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap,             until firm, at least 2 hours, and up to 2 days.

                    Preheat oven to 400°F.

            Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted             with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches             in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal             spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.

            Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then             collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more             cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.

 

        Submitted by Richard Lilja,

        FOUND AT; http://www.epicurious.com/recipes/food/views/Swedish-Ginger-Thins-15803