SIRAPSKAKOR (SWEDISH SYRUP COOKIES)

 You think this cookie is going to taste like a plain sugar cookie, but it doesn't. I couldn't really decide what it tasted like until I looked at the recipe and saw the different ingredient. Molasses. 

The molasses definitely lets you know it is not a "plain" sugar cookie. It was different and I really liked it. Thanks to Cafe Treats Baker Dorene again for this unique cookie. 

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SIRAPSKAKOR (SWEDISH SYRUP COOKIES)

2-1/2   cups flour

2          teaspoons baking soda

1           cup sugar

1/2       cup (1 stick) + 6 tablespoons butter (cut into tablespoons)

2          teaspoons molasses

Preheat the oven to 350 degrees F. Lightly grease or line with parchment paper two cookie sheets. Set aside.

Sift together the flour and baking soda. Set aside.

Using a mixer on medium speed, cream together the sugar, butter, and molasses. Scrape the sides of the bowl as needed.

Slowly add the flour mixture on a lower speed until all is blended.

Roll the dough 1/8 " thick on a lightly floured surface.

Tradition calls for the dough to be cut into strips 1-1/4 " by 3-1/2 ", but you can cut them into round shapes or special shapes using cookie cutters.

Place on cookie sheets. The cookies do not spread when baking so you can place them close together.

Bake until light brown, about 10 minutes. 

Remove to cool on racks.