Gingersnaps

Ingredients

2 dl (3/4 cup) sugar
2 dl (1 cup) dark corn or sugar syrup
200 g (2 dl, 3/4 cup) margarine, melted
1 dl (scant 1/2 cup) cold water
about 500 g (8 1/4 dl, 3 1/2 cups) flour
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
about 2 dl (3/4 cup) blanched almonds

Instructions

1) Mix sugar, syrup, margarine and water until smooth.

2) Combine dry ingredients and add, mixing well. The dough should be soft. Refrigerate overnight.

3) Preheat the oven to 190 C (375 F).

4) Using small amounts of dough, roll out to thin sheets.

5) Cut into diamonds with a pastry wheel. Place an almond, split lengthwise, in the center of each cookie.

6) Bake about 8 minutes.