1/2 cup butter (no substitutes), softened
1/2 cup sugar
1/2 cup dark corn syrup
1 egg
1 tablespoon grated tangerine or orange peel
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In a mixing bowl, cream butter and sugar. In a small saucepan, bring corn syrup to a boil; gradually add to the creamed mixture. Beat in egg and tangerine peel. Combine flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture, Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out to 1/4 inch thickness. Cut with 2-1/2 inch cookie cutters dipped in flour. Place 1-inch apart on greased baking sheets.

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

Yield: about 3 dozen.

Submitted by: Michelle Lawson