One can say anything he or she wants about this easy desserts Christmas Ginger Cookies recipe. But I think this is a fine dessert, one that should be served anytime but I myself mostly enjoy it on weekend afternoons. When there is no pressure from anything specially from work. I usually would enjoy it with some great earl grey. Enjoy this Christmas Ginger Cookies from easy desserts and let us know what you make of it.
- 1c butter or,Unsalted Margarine,softened
- 11/4c Granulated sugar
- 2T Dark corn syrup
- 11/2T orange rind,Grated
- 1T Water
- 31/4c All-purpose flour
- 2t Baking soda
- 2t Cinnamon
- 1T ginger,Ground
- 1/2T cloves,Ground
- 1/4T Salt
- 1 Egg white
- 1T Almond extract
- Confectioners'sugar,as Needed,(about2-4cups)
- 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 degrees. 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-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. 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.
Photo by Crystl