In large bowl, cream butter & sugar. Add corn syrup.
Combine flour, almonds, cinnamon, ginger, cloves and baking soda. Add butter mixture. Dough should be soft but not sticky. Add more butter if it's too dry.
Divide dough into 4 portions and roll each into a 1 1/2" (4 cm) log. Wrap in plastic wrap and refrigerate until chilled (can be left overnight or frozen for up to a month - thaw before baking).
Cut rolls into 1/4" (5 mm) slices and bake for 8 - 10 minutes @ 400F. Let cool in pan before removing.
Dough can also be rolled out and cut with cookie cutters, then chilled on cookie sheets before baking.
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