Title: Swedish ginger cookies
 Categories: Cookies
      Yield: 60 Servings
 
      1 c  Butter
  1 1/2 c  Sugar
      1 lg Egg
  1 1/2 tb Grated Orange Rind
      2 tb Dark Corn Syrup
      1 tb Water
  3 1/4 c  Unbleached All-Purpose Flour
      2 ts Baking Soda
      2 ts Cinnamon
      1 ts Ground Ginger, Or:
           More To Taste
    1/2 ts Ground Cloves
 
  Yield: 5 Dozen Cookies. Cream the butter and sugar until light. Add
  the egg, orange rind, corn syrup and water blending well. Sift the dry
  ingredients together and add to the butter mixture. Chill the dough
  thoroughly. Roll out very thin, about 1/8-inch and cut with cookie
  cutters. Bake, on ungreased cookie sheets, in a preheated 350øF oven
  for 8 to 10 minutes. Do not over bake or the cookies will burn. From
  The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery