1/2 c. Butter
1/2 c. Granulated Sugar
1/2 c. Dark Corn Syrup
3/4 c. Flour
1/4 tsp. Cinnamon
1/4 tsp. Ginger
1/8 tsp. Cloves

In sauce pan combine butter, sugar and corn syrup.
Cook and stir over medium heat until butter is melted.
Remove from heat.
In mixing bowl combine flour and spices.
Pour butter mixture into flour and mix until smooth.
Line cookie sheets with a non stick baking mat or foil that has been sprayed with cooking spray.
Drop teaspoonfuls of batter onto cookie sheets making only 4-6 cookies at a time as they spread and you must work quickly to shape once they are baked.
Bake 8-10 minutes until cookies are golden and bubbles form on surface.
Remove from oven and quickly remove to a second prepared cookie sheet.
Roll each cookie around the greased handle of a wooden spoon.
When cookie is set slide off of spoon handle.
Repeat with remaining cookies.
If cookies become too brittle to work with, place back in oven for a minute to soften.
When cooled, cookies may be filled or are equally delicious without filling.
To fill, place filling in a pastry tube and pipe into each cookie.
Store cookies in an air tight container for up to 3 days.
Unfilled cookies may be frozen up to 3 months and filled at a later time.

Filling:
1 1/2 c. Shortening
1/2 c. Butter
1 1/2 c. Granulated Sugar
1 Egg White
2 tsp. Rum
1/2 c. Milk, heated

Cream together shortening and butter.
Add sugar, egg white and rum and beat well.
Add milk a tablespoonful at a time and beat until creamy smooth.