Hard margarine (or butter), softened 1/4 cup
Granulated sugar 1/2 cup
Fancy (mild) molasses 1/2 cup
Water 1/3 cup
All-purpose flour 3 1/4 cups
Baking soda 1 tsp.
Ground ginger 1 tsp.
Salt 1/2 tsp.
Ground cinnamon 1/2 tsp.
Ground cloves 1/4 tsp.
Golden corn syrup 2 tbsp.
Assorted candies, for decorating
Cream margarine and sugar in large bowl. Add molasses and water. Beat until smooth.
Combine next 6 ingredients in medium bowl. Add to margarine mixture in 3 additions, mixing well after each addition until no dry flour remains. Roll out dough on lightly floured surface to 1/4 inch (6 mm) thickness. Cut out circles with lightly floured 2 inch (5 cm) cookie cutter. Roll out scraps to cut more circles. Arrange about 2 inches (5 cm) apart on greased cookie sheets. Bake in 350°F (175°C) oven for 8 to 10 minutes until firm. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Cool cookie sheets between batches.
Measure corn syrup into small custard cup set in small heatproof bowl. Pour boiling water into bowl until halfway up side of custard cup. Let stand until corn syrup is warm. Brush corn syrup with small paintbrush on top of each cookie. Decorate with candies as desired. Place on waxed paper-lined cookie sheets. Let stand until set. Makes about 2 dozen (24) cookies.
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