1993 1st Place: Ginger Cookies
- 1 cup sugar granulated
- 1/2 cup corn syrup, dark
- 1/2 cup water
- 1 tablespoon ginger ground
- 2 teaspoons cinnamon
- 2 teaspoons cloves ground
- 1 cup butter, unsalted or margarine
- 4 cups flour, all-purpose
- 1 1/2 teaspoons baking soda
- 1 x food coloring if desired
- time: 7 minutes 1.
- Put sugar, syrup, water, ginger, cinnamon and cloves into a large saucepan.
- Cook and stir over medium heat until mixture boils and sugar dissolves.
- Remove from heat.
- Add butter.
- Stir until butter is melted and mixture is no longer very hot.
- 2.
- Mix flour and baking soda.
- Gradually add flour mixture to butter mixture and stir to blend thoroughly.
- Dough will have a soft texture.
- Place dough in an airtight container and refrigerate overnight or at least 12 hours or as long as 1 week.
- 3.
- Heat oven to 375F (190C).
- Remove about one-sixth of the dough and knead it until it is slightly softened.
- Roll dough directly onto ungreased cookie sheets until it is about 1/4 inch thick.
- Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie.
- Remove excess dough by lifting it and peeling it away.
- Scraps of dough can be kneaded together and re-rolled.
- 4.
- Bake until golden brown, about 7 minutes.
- Allow cookies to cool slightly and become crisp before removing them from the cookie sheet.
- Cool thoroughly on wire racks.
- If desired, you may "paint" the cooled cookies using a clean, small paintbrush and food coloring that has been watered down slightly.
- Store cookies in airtight containers.
sugar, corn syrup, water, ginger ground, cinnamon, cloves ground, butter, flour, baking soda, food coloring
Taken from recipeland.com/recipe/v/1993-1st-place-ginger-cookies-5240 (may not work)