Christmas Ginger Cookies with Almond Frosting
- 1 cup butter or, margarine, softened
- 1 1/4 cups sugar granulated
- 1 each eggs
- 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
- 1 each egg whites
- 1 teaspoon almond extract
- 1 x powdered sugar as needed
- 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.
- Heat oven to 325F (160C).
- Have lightly greased baking sheets ready.
- Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax to 13 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.
- 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 or decorate cookies with icing.
- Let stand until icing sets.
- Store covered.
butter, sugar, eggs, corn syrup, orange zest, water, flour, baking soda, cinnamon, ginger ground, cloves ground, salt, egg whites, almond, powdered sugar
Taken from recipeland.com/recipe/v/christmas-ginger-cookies-almond-33189 (may not work)