1 c Butter or margarine
1-1/2 c Sugar 1 Egg
* * *
1-1/2 Tbls Grated orange peel
2 Tbls Dark corn syrup
1 Tbl Water
* * *
3-1/4 c Sifted enriched flour
2 tsp Soda
2 tsp Cinnamon
1 tsp Ginger
½ tsp Cloves
* * *
Blanched almonds
Thoroughly cream the butter and sugar. Add egg and beat until light and fluffy. Add orange peel, corn syrup, and water; mix well. Sift together dry ingredients; stir into creamed mixture. Chill dough thoroughly.
On lightly floured surface, roll dough to 1/8” (For sparkly look, sprinkle rolled dough with sugar, then press it in lightly with a rolling pin.) Cut in desired shapes with floured cookie cutter. Place one inch apart on ungreased baking sheet. Top each cookie with blanched almond half. Bake in moderate oven (375˚) 8 to 10 minutes. Cool on rack.
Makes about a dozen cookies.