Swedish Ginger Snaps

This is a funny shape according to Raising Arizona

The proper way to finish these cookies is decorated with sweet icing but I like them as is for serving with coffee or tea. They can be cut into any shape desired.

I used a round ravioli cutter.

Swedish Ginger Snaps

• 3/4 cup butter
• 1 cup packed brown sugar
• 2 1/2 tbsp molasses
• 3 tbsp boiling water
• Zest of 1/2 lemon
• 2 1/2 cups unbleached white flour
• 1 tbsp baking soda
• 2 tsp cinnamon
• 1 tsp ground clove
• 1 tsp ground cardamon
• 1 1/2 tsp ground ginger

Cream butter and sugar until light and fluffy. Mix molasses and water and add to butter with lemon zest. Sift flour, baking soda and spices and add to butter until rough dough forms. Knead by hand quickly until the consistency of pie dough adding more flour if necessary. Wrap in plastic wrap and refrigerate 1 hour. Preheat oven to 350 degrees. Roll dough out on a floured counter to thickness of thin pie dough. Cut out shapes and place on greased baking sheets. Bake for 10-15 minutes until edges begin to brown. Let cool until hardened. Decorate with icing if desired or serve plain. Makes about 5 dozen 2″ rounds.