---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Christmas Ginger Cookies (1991 3rd Place)
 Categories: Cookies, Holiday
      Yield: 96 Servings
 
      1 c  Unsalted butter; softened
  1 1/4 c  Granulated sugar
      1    Egg
      2 tb Dark corn syrup
  1 1/2 tb Orange rind; grated
      1 tb Water
  3 1/4 c  All-purpose flour
      2 ts Baking soda
      2 ts Cinnamon
      1 ts Ground ginger
    1/2 ts Ground cloves
    1/4 ts Salt
           Icing:
      1    Egg white
      1 ts Almond extract
      2 c  Confectioners' sugar;
           - up to 4 c, as needed
 
  Preparation time: 30 minutes
  Chilling time: Overnight
  Cooking time: 10 minutes
  
  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 325°F. 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 paper to 1/8" thickness. Cut into
  shapes with cookie cutters. Place on baking sheets, leaving 2"
  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. Let stand until icing sets.
  Store covered.
  
  Note:

  This recipe uses raw egg white. Cases of salmonella poisoning have
  been traced to raw eggs, although this is rare and usually
  associated with the yolks.
  
  Recipe by Janis C. Peterson of Geneva, IL

  Recipe FROM: Chicago Tribune 4th annual Food Guide Holiday Cookie
  Contest Dec 5, 1991
 
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