Christmas Ginger Cookies

Yields:	1 batch
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	Preparation	30 minutes
	Cooking	10 minutes
	Ready In	1 hours

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Ingredients

1	cup	butter	or, margarine, softened
1 1/4	cups	sugar	granulated
1	each	egg
2	tablespoons	corn syrup, dark
1 1/2	tablespoons	orange zest	grated
1	tablespoon	water
3 1/4	cups	flour, all-purpose
2	teaspoons	baking soda
2	teaspoons	cinnamon
1	teaspoon	ginger	ground
1/2	teaspoon	cloves	ground
1/4	teaspoon	salt
		---	Icing
1	each	egg white
1	teaspoon	almond extract
1	x	powdered sugar	as needed

Directions

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 to 1/3 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.

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Member Review

Adas Careh (Lentil Butter)

I love this recipe. I have used it as the base for pita sandwiches, and with grilled veggies in a panini with two to three types of cheeses. Put a bunch of green leaf lettuce and tomato and cucumber, and mmmmmmm!!!! Five stars

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