Heat the syrup and spices in a saucepan. Stir vigorously as the mixture cools. While still lukewarm slowly add the creamed butter, the eggs creamed with the sugar. The Baking Soda mixed with the lukewarm water and gradually add the Flour to form a stiff dough.

Chill overnight or longer. Thinly roll out dough onto floured board (I use 2 plastic bags and roll dough in between them. Less sticky and easier to manage). Cut out with cookie cutters of desired shapes. Place cookies on a greased cookie sheet. Decorate some with Blanched Almonds if you wish. Bake at 325 F for about 8 minutes. When cool store in airtight container.