3 1/2 cups sifted all-purpose flour
2 tsp. ground ginger
1 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. salt
1/4 tsp. baking soda
3/4 cup (1 1/2 sticks) butter
1/2 cup sugar
1 egg
1/2 cup dark corn syrup
2 tbsp. grated lemon rind
2 tbsp. brandy or lemon juice

Preheat oven to 350°F.

Stir together first 7 ingredients. In a large bowl with mixer at medium speed, beat butter and sugar until blended. Add remaining ingredients; beat until creamy.

Gradually beat in flour mixture until just blended. Divide dough into fourths. Cover; chill several hours or overnight.

On lightly floured surface roll out dough 1/4 at a time to 1/16-inch thickness. Cut with 2-inch round cookie cutter or drinking glass. Place on lightly greased cookie sheet.

Bake at 350°F for 6 minutes or until very lightly browned around edge.

Remove from cookie sheet; cool on rack.

May be stored in tightly covered container up to 4 weeks.

Makes about 7 dozen.

Submitted by: Kathryn