1 cup butter or margarine (do not use vegetable oil spread), softened
1 1/2 cups sugar
1 Tbsp. light-colored corn syrup
1 egg
3 1/4 cups all-purpose flour
1 Tbsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
2 tsp. baking soda

1. In a large bowl beat butter or margarine with an electric mixer on low speed for 30 seconds. Add sugar, corn syrup, and egg, and beat until mixture is fluffy, about 5 minutes.

2. In a medium bowl stir together flour, spices, and baking soda. Slowly add to butter mixture; beat on low speed until well-combined and smooth (if necessary, stir in last portion of flour mixture by hand). Divide mixture into 4 portions.

3. On a floured pastry cloth roll 1 dough portion at a time to 1⁄16-inch thickness. Cut with a 2-inch heart-shaped or other cookie cutter; transfer to ungreased cookie sheets.

4. Bake in a 350° oven for 7 to 8 minutes or until cookies appear set. Let cool on cookie sheets on a wire rack for 1 minute, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough. Makes 15 dozen.