| 1 cup Unsalted butter or | | Margarine, softened | | 1 14 cup Granulated sugar | | 1 x Egg | | 2 tbl Dark corn syrup | | 1 1/2 tbl Grated orange rind | | 1 tbl Water | | 3 1/4 cup All-purpose flour | | 2 tsp Baking soda | | 2 tsp Cinnamon | | 1 tsp Ground ginger | | 1/2 tsp Ground cloves | | 1/4 tsp Salt | | icing----- | | 1 x Egg white | | 1 tsp Almond extract | | Confectioners' sugar, as | | Needed (about 2-4 cups) |
| | Preparation Time: 30 minutes | | Chilling Time: Overnight | | Cooking Time: 10 minutes | | 1. Cream butter and sugar in large mixer bowl with electric mixer. | | Beat in egg until light. Stir in corn syrup, orange rind and water. | | Mix flour , baking soda, cinnamon , ginger , cloves and salt . Stir into butter mixture to form a dough. Divide dough in half. Wrap in wax paper and refrigerate overnight. | | 2. Heat oven to 325 degrees. Have lightly greased baking sheets ready. | | 3. Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8 -inch thickness. Cut into shapes with cookie cutters. Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool. | | 4. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency. Drizzle over cookies. Let stand until icing sets. Store covered. | | Note: This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks. | | These orange-flavored ginger cookies captured third place for Janis C. Peterson of Geneva, Illinois. The rolled, cutout cookies are easy to bake, have a delicious combination of fresh tastes and are sure to bring pleasure to the recipients. |
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