1-1/2 cups butter (no substitutes), softened
1-3/4 cups packed dark brown sugar
1 egg
2/3 cup dark com syrup
1/4 cup molasses
4-1/2 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves
Slivered almonds, optional

In a mixing bowl, cream butter and brown sugar. Beat in egg, corn syrup and molasses. Combine flour, cinnamon, baking soda and cloves; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.

On a lightly floured surface, roll out to 1/8-inch thickness. Cut with 2-1/2 inch cookie cutters dipped in flour. Place 1-inch apart on ungreased baking sheets. Top with almonds if desired.

Bake at 375°F for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

Makes about 10 dozen.

Submitted by: Ida Lopez