1 c Butter or margarine
1/2 c Sugar
3 c Flour
1/2 c Dark karo
1 ts Cinnamon
1 ts Ginger
1/2 ts Ground cloves
1 Egg
Apricot and /or raspberry preserves About 2 1/2 hours before serving or up to 1 week ahead: 1. In a large bowl with mixer at medium speed, beat butter and sugar until light and fluffy. At low speed, beat in flour and remaining ingredients except preserves; beat until well mixed, constantly scraping bow with rubber spatula. With hands, shape dough into a ball; wrap with plastic wrap. Refrigerate until easy to handle, about 1 hour. 2. Preheat oven to 350. On lightly floured surface with floured rolling
pin, roll half of dough 1/4 inch thick, keeping remaining dough refrigerated. With floured 2 1/2 inch round cookie cutter, cut dough into rounds. With floured 3/4 inch round cookie cutter, cut out centers from half of rounds. 3. With pancake turner, place round 1/2 inch apart on ungreased cookie
sheets. Bake 10 to 12 minutes until; lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and trimmings. 4. To assemble cookies, spoon about 3/4 teaspoon preserves in center of
each cookie without cut-out center; top each with a cookie WITH cut-out center, gently pressing cookies together. Store in tightly covered container to use up within 1 week. —–