Belgian spice crisps

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Belgian Spice Crisps
  Categories: Cookies
       Yield: 80 servings
  
       6 tb Butter
       2 tb Sugar
     1/4 c  Dark corn syrup
       1 ts Lemon rind; grated
       1 tb Lemon juice
       1 ts Rum
     1/4 ts Ginger
     1/4 ts Nutmeg
     1/4 ts Ground cloves
     1/4 ts Cinnamon
       2 c  Flour
  
        Cream the butter and sugar together until light and fluffy. Add the
   corn syrup, lemon rind and juice, rum, and spices and beat well. Gradually
   stir in the flour until the dough forms a ball. (The dough can be prepared
   in a food processor, using the same procedure.) If the flour has been
   packed closely in the measuring cup, you may find that the dough tends not
   to cohere into a ball. The addition of a teaspoon of two of water will
   correct the proportions. Divide the dough in two and pat each piece into a
   rectangular shape. Wrap and chill for 1 or 2 hours in the refrigerator or
   place in the freezer for 15 minutes.
         Preheat oven to 350.  Measure out a large piece of aluminum foil that
   will fit a cookie sheet. Turn its shiny side down, place one of the
   rectangles of dough on it, and rap it a few times with a rolling pin to
   soften the chilled dough a little. Cover with a piece of wax paper the same
   length as the foil and fasten the two sheets together with several straight
   pins. Roll the dough between the foil and the wax paper as thin as you can.
   The thinner the better and crisper. Do not attempt to work too fast, but
   press down heavily on the rolling pin. The rolled-out dough should almost
   reach the edges of the wax paper.  Lift the dough with with foil and wax
   paper onto the cookie sheet, foil side down. Remove the straight pins and
   carefully pull off the wax paper.
         Cut the dough into any shape you desire--squares, rectangles,
   diamonds, triangles--but leave in place after cutting. Make certain you cut
   through the dough; this will prevent excess breakage later. Place in the
   oven for about 10 minutes, or until the cookies are lightly browned. The
   ultrathin dough at the edges of the pan will brown faster than the rest.
   Repeat with the other half of the dough. Store in an airtight container.
   These crisps are not only extremely good, but very fragile as well. Avoid
   excessive handling. (Note: The second portion of dough can be frozen for
   future use.{  {23 calories per cookie}
  
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