CHRISTMAS GINGER COOKIES
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Shared by: Second Banana on 11/16/2016
Prep Time 30 Minutes
Process Time 7 Hours 10 Minutes
Overall Time 7 Hours 40 Minutes
Preparation Style Bake
|Additional Info:||Refrigerate dough for overnight before baking.|
|This recipe serves 96|
1 cup softened Butter, unsalted
1 1/4 cups Sugar
1 ea Egg
2 tablespoons dark Corn syrup
1 1/2 tablespoons fresh Orange peel, fresh
1 tablespoons Water
3 1/4 cups All-purpose flour
2 teaspoons Baking soda
2 teaspoons Cinnamon, ground
1 teaspoon Ginger, ground
1/2 teaspoon Cloves, ground
1/4 teaspoon Salt
1 ea Egg white
1 teaspoon Almond extract
4 cups Confectioners' sugar
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|Directions Before baking, preheat oven to 325°F / Gas Mark 3
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.
Preheat your oven. Lightly grease baking sheets.
Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8 -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.
Meanwhile 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.