GINGERBREAD COOKIE DOUGH|
1 c. sugar
1/2 c. water
1/2 c. dark corn syrup
1 Tbsp. ginger
2 tsp. cinnamon
2 tsp. cloves, ground
1 c. margarine, softened
4 c. flour
1 1/2 tsp. baking soda
In small saucepan, bring to boil, sugar, water, corn
syrup, ginger, cinnamon and cloves. Remove from heat. Pour
over butter in large bowl; stir until butter melts, then cool
to lukewarm. Stir in flour mixture; mix well. Cover and chill
overnight. Let dough soften slightly at room temperature.
Divide into fourths. On lightly floured surface, roll out 1/8
inch thick. Dust cookie cutter with flour and cut. Transfer
to ungreased cookie sheets. Bake in preheated 375 degrees oven for 12
to 15 minutes or until light brown. When cooled ice with
Ornamental Icing. Makes twenty 8-inch cookies.
1 lb. powdered sugar
3 egg whites (at room
1/2 tsp. cream of tartar
In large mixer bowl, beat together sugar, egg whites and
cream of tartar, 8 to 10 minutes, until stiff peaks form.
Cover bowl with dampened paper towel and plastic so that icing
does not get hard. Remove only as much as is needed to fill
Note: Icing can be kept covered and refrigerated for
several days. Beat again before using.
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