Christmas Ginger Cookies
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.
- 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.
- Preparation time: 30 minutes | chilling time: overnight | cooking time: 10 minutes
- 1 cup unsalted butter or margarine, softened
- 1¼ cups granulated sugar
- 1 egg
- 2 tbsp dark corn syrup
- 1½ tbsp grated orange rind
- 1 tbsp water
- 3¼ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tbsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- 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°F .
- 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 ⅛ -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.