crystal sugar (crystal sugar has larger granules than granulated sugar it can be found at baking stores, If you can)
Serving Size: 1 (17) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 27 g38 %
Total Fat 3.1 g4 %
Saturated Fat 1.9 g9 %
Cholesterol 12.9 mg
Sodium 62.9 mg
Dietary Fiber 0.3 g1 %
Sugars 5.3 g21 %
Protein 0.8 g
Preheat oven to 350 degrees. Position rack in the middle of the oven.
Line 2 large cookie sheets with parchment paper.
In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
Add the dry ingredients in two two batches, beating until the dough is well mixed.
With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
Cool the cookies on the sheet, set on racks. Store in airtight containers.
The size of your cookie cutter will determine how many cookies you end up with.