Chocolate-Drizzled Pepparkakor Hearts
If you have room in your fridge, chill the cookies briefly to help the chocolate icing set.
Total Time: 2 hours 40 minutes (plus cooling and chilling)
Hands Time: 1 hour 40 minutes
1 cup (2 sticks) butter
2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons ground cloves
1 cup sugar
1 cup dark corn syrup
1 large egg
3 tablespoons heavy cream (whipping cream)
5 cups flour (do not sift!)
1 teaspoon baking soda
6 ounces dark chocolate
1/2 cup heavy cream
1.In a large saucepan, melt the butter. Add the ginger, cardamom and cloves. Add the sugar and corn syrup, mixing well after each addition. Bring to a boil and cook for 1 minute. Set aside to cool (1 to 2 hours at room temperature.)
2.In a large bowl, with a heavy-duty mixer, beat the egg. Add the cream and cooled butter mixture. With the mixer on low speed, add half the flour, 1 cup at a time. Add the baking soda, then add the rest of the flour, 1 cup at a time.
3.Wrap tennis-ball-sized balls of dough individually in plastic wrap, place in a lidded bowl large enough to hold all the dough “balls.” Cover the bowl and refrigerate overnight.
4.Preheat the oven to 325 degrees F. Heavily grease a baking sheet.
5.Working with one ball of dough at a time (keep the other balls chilled until ready to roll), pinch off a golf-ball sized amount of dough and on a well floured surface and with a floured rolling pin, roll it out as thin as you can--the thinner the dough, the crisper the cookies.
6.Cut out cookies with 2-1/2-inch heart-shaped cookie cutters. Place on the baking sheet and bake for 8 to 10 minutes. It’s difficult to tell when these are brown because the dough is already that color, so watch carefully. Cool on racks.
7.Meanwhile, in a double boiler, melt the chocolate and cream. While the cookies are still on a rack, dip a fork into the melted chocolate mixture and drizzle over the cooled cookies.
Makes 9-1/2 dozen cookies.