Swedish Ginger Hearts
Contributed by Grandma S.

3/4 cup unsalted butter
1/2 cup corn syrup(dark)
1 cup dark brown sugar
1 tbs. ginger
2 tsp cinnamon
3/4 tsp cloves
1/2 tsp cardamon
1/2 cup cold heavy cream - whipped
4 1/2 cup flour
1 1/2 tsp baking soda

 

1) Beat the first 7 items until light and fluffy. Fold in whipped cream until blended.

2) sift flour and baking soda together. Stir unto batter until throughly blended. Dough will be soft, not sticky. Wrap in foil and store in refrigerator until firm enough to roll out - at least 24 hours but no longer than a week.

3) Roll out 1/8" thick on floured pastry cloth. Cut out hearts and place on lightly greased cookie sheets or bake on parchment paper. Keep dough & scraps refrigerated.

4) Bake at 375 degree until firm about 10 minutes. Transfer to wire rack to cool. Cookies will keep stored in airtight containers for weeks.

Makes 9 dozen 2 1/2" cookies.