Christmas Ginger Cookies
- 1 c butter or,Unsalted
- Margarine,softened
- 1 1/4 c Granulated sugar
- 1 Egg
- 2 T Dark corn syrup
- 1 1/2 T orange rind,Grated
- 1 T Water
- 3 1/4 c All-purpose flour
- 2 t Baking soda
- 2 t Cinnamon
- 1 T ginger,Ground
- 1/2 T cloves,Ground
- 1/4 T Salt
ICING ============================
- 1 Egg white
- 1 T Almond extract
- Confectioners’ sugar,as
Needed,(about 2-4 cups)
-
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.
-
Heat oven to 325 degrees. Have lightly greased baking sheets ready.
-
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.
-
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.