1 c. butter, softened
1/2 c. sugar
2 c. cane syrup
1/2 c. boiling water
1 tbsp. ground cinnamon
1 tsp. ground cloves
1 1/2 tsp. ground ginger
1/2 tsp. salt
6 1/2-7 c. all-purpose flour
Sifted powdered sugar

Cream butter. Gradually add 1/2 cup sugar, beating until light and fluffy. Add next 6 ingredients, heating until smooth. Add flour, 1/2 cup at a time, beating well after each addition (dough will be stiff).

Press dough into 6 x 1 1/2 inch rectangles. Carefully transfer to ungreased cookie sheet. Bake at 300 degrees for 15-20 minutes. Remove to wire racks and sprinkle with powdered sugar. Yield 1 1/2 dozen.