1991 3rd Place: Christmas Ginger Cookies Recipe

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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.

* Per serving · 4 servings · Values may vary.