|Butter||1 Cup (16 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Crushed ammonium carbonate||2 1⁄2 Teaspoon (Available At Your Pharmacy)|
|Ground cinnamon||3 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Finely shredded orange peel||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
Heat butter, sugar, and corn syrup to boiling in a heavy saucepan; stir to blend.
Stir a small amount of cold water (about 1 tea spoon) into the ammonium carbonate.
Blend into cooled butter mixture.
Add the spices, almonds, and orange peel, stirring only enough to blend the ingredients.4.
Add the flour in thirds, stirring until blended after each addition; mix well.
Shape the dough into four 21/4 inch rolls.
Wrap in moisture-vaporproof material; chill overnight or longer.
Cut each roll into thin slices.
Transfer slices to greased cookie sheets.
Bake at 350CF 5 to 7 minutes.
Store cookies in a loosely covered container.