1 c Butter
1 1/2 c Sugar
1 lg Egg
1 1/2 tb Grated Orange Rind
2 tb Dark Corn Syrup
1 tb Water
3 1/4 c Unbleached All-Purpose Flour
2 ts Baking Soda
2 ts Cinnamon
1 ts Ground Ginger, Or:
More To Taste
1/2 ts Ground Cloves
Yield: 5 Dozen Cookies. Cream the butter and sugar until light. Add
the egg, orange rind, corn syrup and water blending well. Sift the dry
ingredients together and add to the butter mixture. Chill the dough
thoroughly. Roll out very thin, about 1/8-inch and cut with cookie
cutters. Bake, on ungreased cookie sheets, in a preheated 350?F oven
for 8 to 10 minutes. Do not over bake or the cookies will burn. From
The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery
Yields
60 Servings