METHOD
Into a large bowl sift
together flour, baking soda, and spices. In a medium bowl with an electric
mixer beat cream until it just holds stiff peaks. In another large bowl
beat butter and sugar until mixture is light and fluffy and on low speed
beat in corn syrup and whipped cream, beating until cream is just combined.
Add flour mixture and beat until combined well. Form dough into a disk.
Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and
up to 2 days.
Preheat oven to 400°F.
Cut dough into quarters
and work with 1 quarter at a time, keeping remaining dough covered and
chilled. Using a rolling pin with cover dusted with flour, roll out dough
into a round on a floured pastry cloth, rolling dough as thin as possible
(less than 1/8 inch thick and about 14 inches in diameter) and with assorted
2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut
to ungreased baking sheets with a metal spatula, arranging them about
1/2 inch apart, and top each with an almond slice. Reroll scraps and cut
out more cookies in same manner.
Bake cookies in batches
in upper and lower thirds of oven, switching position of sheets halfway
through baking, until cookies puff and then collapse slightly, about 6
minutes. Cool cookies on sheets 1 minute and transfer with metal spatula
to racks to cool completely. Make more cookies with remaining dough in
same manner. Cookies keep in airtight containers at room temperature 1
week.
Makes about 150 cookies.
more cookies
Reprinted with permission
from ©2004 The Gourmet Cookbook, edited by Ruth Reichl, published
by Houghton Mifflin
back
to article on Swedish cooking
©
submit your recipes,
click here 
