Pepparkakor

Directions

Cream butter, shortening, and sugar together in mixing bowl until light and fluffy.

Add eggs and molasses; beat well. Sift flour and remaining ingredients together; blend into creamed mixture.

Cover and refrigerate for 1 hour and 30 minutes.

Divide dough into three equal parts.

Shape each third into a 6 ½×1½-inch roll.

Wrap each roll in waxed paper, sealing ends.

Chill 3 hours or overnight. Preheat oven to 375℉ (190℃).

Cut rolls into ⅛ inch thick slices and arrange one inch apart on ungreased baking sheet.

Bake for 6 to 8 minutes or until deep golden brown. Cool on wire racks.