Christmas Ginger Cookies

Description
Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks.
 * Preparation time: 30 minutes chilling time: overnight cooking time: 10 minutes
 * Note: this recipe uses raw egg white.

These orange-flavored ginger cookies captured third place for Janis C. Peterson of Geneva, Illinois.

The rolled, cutout cookies are easy to bake, have a delicious combination of fresh tastes and are sure to bring pleasure to the recipients.

Ingredients

 * 1 cup unsalted butter or margarine, softened
 * 1¼ cup granulated sugar
 * 1 egg
 * 2 tbsp dark corn syrup
 * 1½ tbsp grated orange rind
 * 1 tbsp water
 * 3¼ cup all-purpose flour
 * 2 tsp baking soda
 * 2 tsp cinnamon
 * 1 tbsp ground ginger
 * ½ tsp ground cloves
 * ¼ tsp salt

Icing

 * 1 egg white
 * 1 tbsp almond extract
 * confectioners' sugar, as needed (about 2-4 cups)

Directions

 * 1) Cream butter and sugar in large mixer bowl with electric mixer.
 * 2) Beat in egg until light.
 * 3) Stir in corn syrup, orange rind and water.
 * 4) Mix flour, baking soda, cinnamon, ginger, cloves and salt.
 * 5) Stir into butter mixture to form a dough.
 * 6) Divide dough in half.
 * 7) Wrap in wax paper and refrigerate overnight.
 * 8) Heat oven to 325°F.
 * 9) Have lightly greased baking sheets ready.
 * 10) Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to ⅛ -inch thickness.
 * 11) Cut into shapes with cookie cutters.
 * 12) Place on baking sheets, leaving 2 inches between each cookie.
 * 13) Bake until golden, 8 to 10 minutes.
 * 14) Transfer to wire racks to cool.
 * 15) For icing, mix egg white and almond extract in small bowl until frothy.
 * 16) Stir in confectioners" sugar until mixture is a drizzling consistency.
 * 17) Drizzle over cookies.
 * 18) Let stand until icing sets.
 * 19) Store covered.