Swedish ginger cookies

Yield: 60 Servings

Measure Ingredient
1 cup Butter
1½ cup Sugar
1 large Egg
1½ tablespoon Grated Orange Rind
2 tablespoons Dark Corn Syrup
1 tablespoon Water
3¼ cup Unbleached All-Purpose Flour
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1 teaspoon Ground Ginger, Or:
More To Taste
½ teaspoon 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 ⅛-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.

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