| 1 cup Granulated sugar | | 12 cup Dark corn syrup | | 1/2 cup Water | | 1 tbl Ground ginger | | 2 tsp Cinnamon | | 2 tsp Ground cloves | | 1 cup Unsalted butter or margarine | | 4 cup All-purpose flour | | 1 1/2 tsp Baking soda | | Liquid food coloring, | | If desired |
| | Preparation Time: 1 1/2 hours | | Chilling Time: 12 hours or more | | Cooking Time: 7 minutes | | 1. Put sugar, syrup, water, ginger , cinnamon and cloves into a large saucepan. Cook and stir over medium heat until mixture boils and sugar dissolves. Remove from heat. Add butter . Stir until butter is melted and mixture is no longer very hot. | | 2. Mix flour and baking soda. Gradually add flour mixture to butter mixture and stir to blend thoroughly. Dough will have a soft texture. | | Place dough in an airtight container and refrigerate overnight or at least 12 hours or as long as 1 week. | | 3. Heat oven to 375 degrees. Remove about one-sixth of the dough and knead it until it is slightly softened. Roll dough directly onto ungreased cookie sheets until it is about 1/4-inch thick. Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie. Remove excess dough by lifting it and peeling it away. Scraps of dough can be kneaded together and re-rolled. | | 4. Bake until golden brown, about 7 minutes. Allow cookies to cool slightly and become crisp before removing them from the cookie sheet. | | Cool thoroughly on wire racks . If desired, you may paint" the cooled cookies using a clean |
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