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| 1 | cup | butter | or margarine, softened |
| 1 1/2 | cups | sugar | |
| 1 | each | egg | lightly beaten |
| 2 | tablespoons | corn syrup, light | |
| 2 | tablespoons | orange zest | grated |
| 1 | tablespoon | water | cold |
| 3 1/4 | cups | flour, all-purpose | |
| 2 | teaspoons | baking soda | |
| 2 | teaspoons | cinnamon | ground |
| 1 | teaspoon | ginger | ground |
| 1/2 | teaspoon | cloves | ground |
| 1 | x | candies | red hot |
In a mixing bowl, cream butter and sugar.
Add egg, corn syrup, orange peel and cold water.
Combine flour, baking soda, cinnamon, ginger and cloves; ad to creamed mixture and mix well.
Chill for at least an hour.
On a lightly floured surface, roll dough, a portion at a time, to 1/8-inch thickness.
Cu into desired shapes.
Place on greased baking sheets.
Decorate as desired.
B at 375' for 6-8 minutes or until lightly browned.
Shown with sprinkles lightly over, a red dot in center.
A hole close to top with ribbon in hung on the tree, or laying on a plate.
Cut with a scalloped biscuit cutter.
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