Swedish ginger cookies
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1½ | cup | Sugar |
| 1 | large | Egg |
| 1½ | tablespoon | Grated Orange Rind |
| 2 | tablespoons | Dark Corn Syrup |
| 1 | tablespoon | Water |
| 3¼ | cup | Unbleached All-Purpose Flour |
| 2 | teaspoons | Baking Soda |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Ground Ginger, Or: |
| More To Taste | ||
| ½ | teaspoon | Ground Cloves |
Directions
Yield: 5 Dozen Cookies. Cream the butter and sugar until light. Add the egg, orange rind, corn syrup and water blending well. Sift the dry ingredients together and add to the butter mixture. Chill the dough thoroughly. Roll out very thin, about ⅛-inch and cut with cookie cutters. Bake, on ungreased cookie sheets, in a preheated 350øF oven for 8 to 10 minutes. Do not over bake or the cookies will burn. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Courtesy of Rich Harper.