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Preparation Time: 30 min
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Chilling Time: Overnight
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Cooking Time: 10minutes
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1.
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Cream butter and sugar in large mixer bowl with electric mixer.
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Beat in egg till light.
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Stir in corn syrup, orange rind and water.
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Mix flour, baking soda, cinnamon, ginger, cloves and salt.
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Stir into butter mix to create a dough.
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Divide dough in half.
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Wrap in wax paper and chill overnight.
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2.
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Heat oven to 325 degrees.
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Have lightly greased baking sheets ready.
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3.
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Roll out one piece of dough at a time on a lightly floured surface or possibly between sheets of floured wax paper to 1/8 -inch thickness.
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Cut into shapes with cookie cutters.
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Place on baking sheets, leaving 2 inches between each cookie.
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Bake till golden brown, 8 to 10 min.
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Transfer to wire racks to cold.
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4.
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For icing, mix egg white and almond extract in small bowl till frothy.
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Stir in confectioners' sugar till mix is a drizzling consistency.
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Drizzle over cookies.
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Let stand till icing sets.
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Store covered.
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Note:This recipe uses raw egg white.
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Cases of salmonella poisoning have been traced to raw Large eggs, although this is rare and usually associated with the yolks.
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These orange-flavored ginger cookies captured third place for Janis C. Peterson of Geneva, Illinois.
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The rolled, cutout cookies are easy to bake, have a delicious combination of fresh tastes and are sure to bring pleasure to the recipients.
