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
350øF 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 Copyright 1986 Courtesy of Rich Harper.
