1 c Butter or margarine; softene
1 1/2 c Sugar
1 Egg; lightly beaten
2 tb Corn syrup, light
2 tb Orange peel; grated
1 tb Cold water
3 1/4 c All-purpose flour
2 ts Baking soda
2 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
Red hot candies Nonpareils; and/ or Springles Recipe by: Taste of Home Magazine, December/January
In a mixing bowl, cream butter and sugar. Add egg, corn syrup, orange peel and cold water. Combine flour, baking soda, cinnamon, ginger and cloves; ad to creamed mixture and mix well. Chill for at least an hour. On a lightly floured surface, roll dough, a portion at a time, to 1/8-inch thickness. Cu into desired shapes. Place on greased baking sheets. Decorate as desired. B at 375′ for 6-8 minutes or until lightly browned. Shown with sprinkles lightly over, a red dot in center. A hole close to top with ribbon in hung on the tree, or laying on a plate. Cut with a scalloped biscuit cutter. Article: Favorites from Grandma’s Pantry Submitted by Valerie Hudson, IA Her comments: Granny always had a batch of these delicious, crispy cookies waiting for us at her home. —–