Pepparkakor (Ginger Snaps)

Note to those with sensitivities: The frosting includes raw egg whites. If preferred you can use another type of frosting.

Day 1: Make the dough. In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In your mixer bowl, beat the butter, sugar and egg until light and fluffy. Add the molasses and lemon peel, and beat until well blended.

Stir in the flour mixture about 1/3 at a time, and mix until well blended and smooth. Divide the dough into four parts, wrapping each part in plastic wrap. Refrigerate overnight.

Day 2: Make the cookies. Preheat oven to 375 F. Lightly grease several cookie sheets.

Roll out one part of the dough at a time on a floured board, to about 1/8 inch thick. The dough gets very sticky, so keep the remaining sections of dough in the refrigerator until you’re ready to roll it out.

Use cookie cutters that are about 2 to 3 inches in diameter to cut out cookies. Place cookies on the prepared cookie sheets about 1 inch apart.

Bake 6 to 8 minutes, or until lightly browned. Remove the trays from the oven and move cookies onto a wire rack to cool.

For the frosting: In a medium bowl, beat the egg whites with the powdered sugar to make a smooth, stiff frosting. Cover with a damp cloth until ready to use (to prevent drying out).

To decorate: Fill a pastry bag fitted with a number 3 or number 4 small tip for writing with frosting. Pipe the frosting onto the top of the cookies, following the outline of the cookies.

Allow frosting to dry, and store in a covered tin.

Makes about 7 to 10 dozen cookies.