Swedish Spice Snap Cookies (1927)

• 1 cup butter
• 1/2 cup brown sugar
• 1 cup dark molasses
• 1 egg
• 1 cup cream
• 4 to 5 cups flour
• 2 tspns ginger, ground
• 1 tspn cloves, ground
• 1/4 tspn nutmeg, ground
• 1/4 tspn cardemoms, ground
• Juice 1/2 lemon
• Yellow rind of 1 lemon
• 4 tspns baking powder
• 1 cup shelled, cut almonds

Stir butter and sugar to a cream. Add spices, molasses, egg, lemon, lemon rind, and cream. Sift flour and baking powder together, and mix it all to a firm dough. Put it in a floured bowl, cover and put into the ice box till the following day, or at least 8 days. 

Take it out, put it on a floured board, cut it in pieces, and roll very thin. These snaps are made in different shapes such as stars, hearts, diamonds, rounds, etc, with whatever cutter that is at hand. 

In the center of each cookie, press down strips of almond.  Bake in moderate oven at 400 degrees about 6 minutes, until golden brown.

(Origin - "Anyone Can Bake" by the Royal Baking Powder Co., 1927)

More "Lost" Cookie Recipes
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Classic Toll House Chocolate Chip Cookies (1938)

Oatmeal Coconut Cookies with Dates, Figs (1935)