1. In small saucepan over medium heat, heat butter or margarine and corn syrup until butter or margarine melts and mixture boils. Remove from heat.
2. In small bowl, with mixer at medium speed, beat egg until thick and lemon-colored. Pour hot syrup mixture in steady, thin stream into egg, beating constantly until blended. Reduce speed to low; add flour and remaining ingredients; beat until well mixed. Cover bowl with plastic wrap and refrigerate until dough is firm enough to handle, about 4 hours (or place bowl in freezer 1 hour).
3. Preheat oven to 350°F. Grease large cookie sheet. Shape dough into 1-inch balls; place balls, about 2 1/2 inches apart, on cookie sheet. Bake cookies 8 to 10 minutes until lightly browned. With pancake turner, immediately remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container.