Yield: 96 Servings
|1 cup||Unsalted butter or|
|1¼ cup||Granulated sugar|
|2 tablespoons||Dark corn syrup|
|1½ tablespoon||Grated orange rind|
|3¼ cup||All-purpose flour|
|2 teaspoons||Baking soda|
|1 teaspoon||Ground ginger|
|½ teaspoon||Ground cloves|
|1 each||Egg white|
|1 teaspoon||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 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.
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. from the Chicago Tribune fourth annual Food Guide Holiday Cookie Contest December 5, 1991