Danish "Brun Kager" Brown Cookies

Traditional Danish Christmas cookie. They have a wonderful spicy flavor that stays with you long after you eat it - It's the taste of Christmas to me. Sometimes it is tricky to slice the cookies, especially if you did not wrap & seal them well, then they tend to crumble. Seal them well and leave them 2 weeks in the fridge and you shouldn't have any trouble

• Ready In: 336 hrs 8 mins
• Yields: 5 doz apprx

Ingredients

• 1  cup butter
• 1  cup brown sugar
• 1  cup white corn syrup
• 1  teaspoon  baking ammonia (this is available at your local pharmacy, they'll probably give it to you when you say you only need)
• 1  teaspoon cardamom, powdered
• 1  teaspoon clove
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon ginger, powdered
• 4 1⁄2 cups flour
• 1⁄2 cup  slivered blanched  almonds

Directions

1. Melt the butter, sugar& corn syrup together.
2. Sift dry ingredients and add to melted mixture.
3. Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4").
4. Bake in moderate oven 375f for 5-7 minutes.