Title: Swedish Ginger Cookies
Categories: Cookie
Yield: 60 Servings
| 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.