Gingerbread Cookies, Pepperkaker

2/3 cup butter, softened to room temperature
3/4 cup brown sugar
3 to 4 Tbsp water
2 Tbsp dark molasses
2 cups flour
1 Tbsp ground cinnamon
1 1/2 tsp ground cloves
1 tsp ginger
1 tsp cardamom
1 tsp grated dried lemon peel
1 tsp baking soda

In large bowl, cream butter and brown sugar until blended. Beat in 3 Tbsp water and molasses until smooth. In medium bowl combine flour, cinnamon, cloves, ginger, cardamom, lemon peel and baking soda. Gradually stir into molasses mixture to make a stiff dough. Add remaining 1 Tbsp of water if necessary to shape dough into a ball. Wrap ball of dough in plastic wrap. Refrigerate 30 minutes. Heat oven to 350F. Line baking sheets with parchment paper or grease lightly. On floured surface, roll dough 1/8-1/4 inch thick. Cut into shapes. Bake 10-12 minutes until firm but not browned. Makes about 48 cookies.

From Scandinavian Cooking by Beatrice Ojakangas.