These are thin, crisp, spicy cookies that are a favorite around Christmastime. They keep well when stored in an airtight container.
Makes about 60.
In the bowl of your electric mixer, beat together the syrup, brown sugar, and butter until mixture is smooth. Add the cream, ginger cinnamon, flour, baking powder, and salt, and continue mixing until the dough is stuff. Chill for several hours.
Roll out portions of the dough to ¼-inch thickness, and cut into 3-inch rounds. Bake in a moderately hot oven (375°) for about 8 minutes. Do not overbrown.