To be fair, I have not tried this recipe. It may taste terrific. I am from Danish stock - my father is Danish - and I have baked my grandmother's brown cookie recipe for years. You simply can't use corn syrup in a recipe like this and call it traditional. It's not. Traditional calls for a combination of molasses and brown sugar.
These have a great flavour and nice chewy texture. They baked up lighter in colour than the ones I remembered from Denmark. Next time I will try dark corn syrup instead of the white.
Bergy, we loved these! Using baker's ammonia leaves these cookies with pure flavor rather than baking powder after-taste like most cookies. I left out the cardamom since it turns out I was all out, and even without it these cookies are keepers! They traveled well too as we took them on vacation with us. Thanks for posting!