1 c. butter
1 1/2 c. sugar
1 egg
1 1/2 tbsp. grated orange peel
2 tbsp. dark corn syrup
1 tbsp. water
3 1/4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Toasted blanched almond halves

Thoroughly cream butter and sugar. Add egg. Beat until light and fluffy. Add orange peel, corn syrup, and water; mix well. Sift together dry ingredients; stir into creamed mixture. Chill thoroughly. On lightly floured surface, roll to 1/8 inch. Sprinkle dough with sugar; press in lightly with rolling pin. Cut with floured scalloped, diamond, or round cutter. Place 1 inch apart on ungreased cookie sheet. Top cookies with almond halves. Bake at 375 degrees for 8-10 minutes. Cool slightly and remove from pan. Place on rack for cooling.