Pepparkakor

3 1/2 c. flour
1 t. soda
1 1/2 t. ginger
1 1/2 t. cinnamon
1 t. cloves
1/4 t. ground cardamom
1/2 c. margarine
3/4 c. sugar
1 egg, unbeaten
3/4 c. molasses
blanched almond halves

Sift together flour, soda and spices.
Cream margarine, gradually add sugar, creaming until light and fluffy.
Add egg and molasses.
Beat well.
Stir in dry ingredients gradually mixing until well blended.
Cover, chill over night.
Roll out on well floured surface, a small portion at a time, to 1/8 inch thickness.
Cut into variety of shapes with cookie cutters.
Cookies may be trimmed with almonds or colored sugars as desired. I found 375° for 5 minutes or 350° for 10 minutes. Just enough for them to "harden".

Note: Dough may be used in small amounts if desired. Will keep one week. These cookies keep well once they are baked also. Store in covered tin.

Serves