Ginger Snaps - "Pepparkakor"

Ginger Snaps - “Pepparkakor”
Makes about 50 cookies

* 3 dl (1½ cups) syrup
* 4 dl (1 & 3/4 cups) sugar
* 1½ tablespoons ginger
* 1½ tablespoons cinnamon
* 1 tablespoon cloves
* 350 g (12 oz.) margarine or butter
* 3 dl (1½ cups) whipped cream
* about 2½ litre or 1½ kg (3lb. 5 oz.) flour
* 1 tablespoon baking soda

Stir the syrup with sugar, spices and margarine until well mixed. Whip the cream till frothy and stir into the batter, a little at a time. Dissolve the baking soda in a little water and add together with part of the flour. Cover the dough which should be quite firm, let stand until the following day. Knead the dough, adding the remaining flour. Roll out a small part and bake a test cookie in a 175 to 200 C oven. If the cookie spreads, add a little more flour to the dough. Roll out the dough and cut with cookie cutters into hearts, stars, pigs etc. Let the cookies cool on the cookie sheet after baking. The cookies may be decorated with white frosting made of sifted powdered sugar stirred with egg white and a few drops vinegar or lemon juice to a thick smooth paste.