Swedish Pepparkakor Cookies

Swedish Pepparkakor Cookies

These are thin and crispy. Similar to cookies sold at IKEA or the biscoff cookies

3 3/4 C all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cardamom
a pinch of salt
1 C. (2 cubes) butter
1 C. white sugar
1/2 C packed brown sugar
1 egg (beaten)
2 Tbsp. molasses
2 Tbsp whipping cream

Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl. Set aside.
Beat the butter together with the sugars in a separate mixing bowl or stand mixer until light and fluffy. Mix in the egg and molasses until smooth. Gradually stir in the flour/spice mixture until evenly blended, then add whipping cream.  Add a little more cream if dough is still sandy and not holding together.  Divide the dough into 4 equal portions and wrap each tightly with plastic wrap. Refrigerate for at least 1 hour or overnight.
Preheat oven to 375. cover baking sheets with parchment paper
Using 1 portion at a time and working on floured surface, roll dough out to 1/8 inch thick. Cut into shapes and place 1 inch apart on prepared baking sheets. Bake in preheated oven for about 7 minutes. Cool before moving.

If desired cut out interior shapes with smaller cookie cutters and fill with crushed hard candies.  As cookies bakes the hard candy will melt and create a small window of whatever shape inside the cookie.  Use flavors that go well with the spice cookie like cinnamon jolly ranchers or butterscotch hard candy.