Finnish Rauma Cookies (Rauman Piparkakut - Finland)

This is from "Best of Finnish Cooking", a cookbook by which the author is passing on Finnish cooking heritage to her sons. I haven't tried it yet. It differs from the other piparkakut recipes in that it doesn't use corn syrup. I think the sour cream in this one takes the place of it.

• Ready In: 45 mins
• Yields: 1 batch

Ingredients

• 2  large eggs
• 1 1⁄4 cups dark brown sugar
• 1⁄2 cup butter, melted (or margarine)
• 1⁄2 cup sour cream
• 1  tablespoon brandy
• 2  cups flour
• 3⁄4 cup graham cracker crumbs, sifted (or cookie crumbs)
• 1  teaspoon baking soda
• 3  teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cardamom
• 1⁄2 teaspoon mace

Directions

1. Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
2. In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
3. Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
4. Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
5. Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.