Swedish Ginger Thins (Sunset Cookies, Lucy's)

Description

2/3 cup butter or oleo
1/3 cup each gran. sugar and firmly packed brown sugar
2 Tbsp. dark corn syrup
2 teasp. each ginger and cloves
3 teasp. ground cinnamon
2 teasp. baking soda
1/4 cup water
2-1/2 cups all-purpose flour

In medium-size pan, combine butter, granulated sugar,
brown sugar + corn syrup. Place over medium heat +
stir until butter is melted. Remove from heat, stir
in ginger, cloves + cinnamon, + let cool slightly.
Stir baking soda into water, + add to butter mixture,
blending thoroughly. Then stir in flour until well
combined (dough will be quite soft). Cover tightly
with plastic wrap + refrigerate until firm (2 to 3
hours) or for up to 3 days.

On a floured board, roll out dough, a portion at a
time, to a thickness of about 1/16 inch. Cut out with
cookie cutters (about 2-1/2 inches in diameter). If
necessary, dip cutters in flour to prevent dough from
sticking to them. Place cookies slightly apart on
ungreased baking sheets. Bake in 325° oven for
10-12 minutes or until slightly darker brown + firm
to touch. Transfer to racks + let cool completely.

Makes about 5 dozen cookies.