1 C. Butter, room temperature

1 1/2 C. Sugar

1 Egg, beaten

2 T. Dark Corn Syrup

Juice and Zest of 1 orange

3 3/4 C. Flour

1 tsp. each ground Cinnamon, Cloves and Ginger

2 tsp. ground Cardamom

2 tsp. ground White Peppercorns

1 tsp. ground Black Peppercorns

1 tsp. ground Pink Peppercorns

2 tsp. Baking Soda

1 tsp. Salt

 

In mixer, cream butter and sugar together.  Add egg and heat until fluffy.  Add corn syrup, orange juice and zest and blend well.  Sift flour together with all of the spices, baking soda and salt.  Add this flour mixture gradually to the cookie batter and blend just to incorporate.  Cover dough with plastic wrap and refrigerate at least overnight.  Roll dough out very thinly on a floured pastry cloth with cloth covered rolling pin.  Cut out shapes with cookie cutters.  Arrange on a lightly greased cookie sheet (preferably an air cushioned sheet) and bake at 375 for 8 to 10 minutes.  Watch closely, as they will color and burn easily.  Cool on wire racks.  Once cooled these cookies will keep well for up to 3 weeks in an air-tight container or jar.