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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. Ornamental Icing: 1 lb. powdered sugar 3 egg whites (at room temperature) 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 pastry bag. Note: Icing can be kept covered and refrigerated for several days. Beat again before using. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |