Dessert • Sweet
This is my Mormor’s (Swedish for “Mother’s Mother”...but I always called her Momo) recipe. She was my great-grandmother who came to Canada in the 20s from Sweden with her husband (Papa), who worked on BC coastal logging camps with his brothers and family. When I was very young, long before I suffered from clove-heartburn, I would go to Momo’s house for Sunday tea. Tea was mostly milk and sugar with a bit of black tea in it, and I was allowed to eat as many of these cookies as my cheeks could house. My Mom’s no-sugar rule didn’t exist at Momo and Papa’s.
Mix eggs into brown sugar using a spoon.
Melt butter and Crisco. Cool slightly.
Add to egg and sugar mixture along with spices, syrup and milk. Mix well.
Mix baking soda into coffee. Add to spice mixture.
Stir in some flour with baking powder.
Keep on adding flour until it can be worked into a soft ball. Remember it has to stand overnight.
Cover with plastic wrap and let stand in the fridge overnight.
Roll out (¼ inch for soft or ⅛ inch for crispy cookies) on icing sugar and bake at 350°F.