Gingerbread Rings

• 1 cup shortening
• 2 cups sugar
• 2 egg yolks
• 1 cup water
• 1 cup light molasses
• 8 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 3/4 teaspoon salt
• 2-1/2 cups sugar
• 1/2 cup water
• 1/2 teaspoon light corn syrup
• 2 egg whites
• 1 teaspoon vanilla extract
• Red and green decorating gel, optional

1. In a bowl, cream shortening and sugar. Beat in egg yolks, water and molasses. Combine dry ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-3/4-in. doughnut cutter. Remove and discard centers. Place 2 in. apart on ungreased
2. . Bake at 350u0b0 for 10 minutes or until set. Remove to wire racks. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil; cook until a candy thermometer reads 238u0b0 (soft-ball stage), about 5 minutes. Remove from the heat. In a bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar mixture, beating on high for 7-8 minutes or until thickened. Frost cookies. Decorate if desired.

shortening, sugar, egg yolks, water, light molasses, flour, baking soda, ground ginger, ground cinnamon, ground allspice, salt, sugar, water, light corn syrup, egg whites, vanilla, red

Taken from www.tasteofhome.com/recipes/gingerbread-rings/ (may not work)