1 cup (2 sticks) butter
2/3 cup sugar
1/2 cup light or dark corn syrup
1 tbsp. lemon juice
1 egg
4 cups unsifted all-purpose flour
1/4 tsp. salt

In large bowl with mixer at medium speed beat butter, sugar, corn syrup, lemon juice and egg until well blended. Gradually beat in flour and salt until well mixed. Cover; refrigerate dough at least 1 hour.

On floured surface roll out dough 1/4 at a time to 1/8-inch thickness. Cut into desired shapes. Place on ungreased cookie sheets.

Bake at 350°F for 12 to 15 minutes or until lightly browned. Remove and cool on racks. Decorate as desired.

Makes about 10 dozen (2-inch) cookies.