1 c Butter or margarine;
-softened 1 c Sugar
1/2 c Corn syrup
1 ts Cinnamon
1 ts Nutmeg
1 ts Ground cloves
1 ts Ground ginger
2 Eggs; beaten
1 ts Vinegar
5 c Flour
1 ts Baking soda
Red hot candies Recipe by: Sue Klapper In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from the heat and cool to lukewarm. Stir in eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. Chill for several hours. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with a floured 2 – 1/2 inch gingerbread man cookie cutter and place on greased baking sheets. Use red hots for eyes and buttons. Bake at 350 for 8 – 10 Taste of Home Magazine; Dec./Jan. 1995 Gingerbread cut-outs
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