Holiday Ginger Cookies

1 Cup Sugar

1 Tablespoon Cinnamon

1 Tablespoon Ginger

2 Teaspoons Ground Cloves

Cup Dark Corn Syrup

Cup Water

 1 Cup Butter

4 Cups Flour

1 Teaspoons Baking Soda

 

Cup Flour

    1. Combine sugar, spices, corn syrup and water in a saucepan and bring to a boil, stirring occasionally. Remover from heat.

    2.  Place butter in a mixing bowl.

    3. With mixer on lowest speed, pour hot mixture over butter and blend until butter is melted.

    4. Stir in 4 cups flour and baking baking soda, mixing until blended.

    5. Divide dough into six equal portions, wrap tightly, and chill overnight.

    6. Using remaining cup flour, lightly flour a pastry board and rolling pin.

    7. Roll dough about 1/8" thick and cut into desired shapes.
    Note:  If you need cookies to hold their exact shape, roll dough directly on cookie sheets, cut out, and remove excess dough before baking.

    8. Bake on ungreased cookie sheets in a preheated 375 oven for 6 to 7 minutes, until lightly browned.  Baking time will depend greatly on how thick the cookies were rolled out, so watch them closely and don't be afraid to leave them in quite a bit longer if they are thicker.

    9. Cool on cookie sheets.