Piparakut Cookies

Author: Lauriebear of New York

Ingredients

1 1/4 cups butter
3 eggs preferably large
1 cup dark corn syrup you can also use molasses and brown sugar instead if you do it is 2 tbsp of molasses and the increase the brown sugar to 1 cup
1/4 cups brown sugar if not using dark corn syrup increase to 1 cup
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
1 tablespoon grated orange rind or tangerine
7 cups white flour
3 teaspoons baking soda
2 teaspoons of ground cardamom
1 teaspoon of ground allspice

Instructions

Boil the syrup and spices together, add the butter and beat until the mixture is cool (if you DO NOT use the syrup just melt your butter and add spices and mix until butter cools then continue with the rest of the recipe). Mix the baking soda in with part of the flour and then combine with the syrup-butter mixture. In a separate bowl, beat together the eggs and sugar. Add the whipped eggs and the rest of the flour. Do not knead the final mixture. Cover the dough with plastic wrap and refrigerate overnight.
Once you are ready to make the cookies preheat your oven to 400 degrees. Sprinkle some flour on your cutting board and roll out the dough real thin, cut up into shapes with cookie cutters, place onto greased cookie sheets (as many as will fit), and bake the until golden brown (about 7 to 9 minutes).

Notes

You need to roll this dough out thin. Also, refrigerate this dough or you will not be able to roll properly.
If you DO NOT use the dark corn syrup and you use the molasses and brown sugar make sure you increase the amount of sugar to 1 cup. Also, note the step if you DO NOT use the syrup to mix the ingredients. Very important to be sure this dough is rolled thin, I cannot stress that enough.