Pepparkakor/Martha White Recipe

1/2 c Butter or margarine;

-softened 1/2 c Shortening

1 c Sugar

2 Eggs

1/2 c Molasses

3 1/2 c All-purpose flour

2 ts Baking soda

1 1/2 ts Ginger

1/2 ts Cinnamon

1/2 ts Ground cloves

1/2 ts Nutmeg

1/4 ts Salt

Recipe by: Martha White Southern Sampler 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 1/2 x 1 1/2-inch roll. Wrap each roll in waxed paper, sealing ends. Chill 3 hours or overnight. Preheat oven to 375. Cut rolls into 1/8-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. -----