Title: 1991 3rd place: christmas ginger cookies
 Categories: Cookies, Holiday
      Yield: 96 Servings
 
      1 c  Unsalted butter or
           Margarine, softened
  1 1/4 c  Granulated sugar
      1 ea Egg
      2 tb Dark corn syrup
  1 1/2 tb Grated orange rind
      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 ea Egg white
      1 ts Almond extract
           Confectioners' sugar, as
           Needed (about 2-4 cups)
 
  Preparation time: 30 minutes Chilling time: Overnight Cooking time: 10
  minutes
  
   1. 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.
  
   2. Heat oven to 325 degrees. Have lightly greased baking sheets
  ready.
  
   3. 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.
  
   4. 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.