These cookies were made with limited ingredients in our new kitchen. Originally I set out to make gingerbread cookies, but with no molasses or ginger, they turned out to be CINNAMON SNAPS! (Equally delicious!)
1/2 cup margarine
1/2 cup dark brown sugar
1/2 cup dark corn syrup
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon 1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
In a large bowl, cream together the margarine and sugar until smooth. Stir in corn syrup and egg yolk.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.