Christmas Ginger Cookies

1 hours Prep: 30 minutes Cook: 10 minutes

1067 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1	cup	butter	or, margarine, softened
1 1/4	cups	sugar	granulated
1	each	egg
2	tablespoons	corn syrup, dark
1 1/2	tablespoons	orange zest	grated
1	tablespoon	water
3 1/4	cups	flour, all-purpose
2	teaspoons	baking soda
2	teaspoons	cinnamon
1	teaspoon	ginger	ground
1/2	teaspoon	cloves	ground
1/4	teaspoon	salt

Icing
1	each	egg white
1	teaspoon	almond extract
1	x	powdered sugar	as needed

Directions

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 to 1/3 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.

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Nutrition Facts

Serving Size 250g

Amount per Serving

Calories 1067 41% of calories from fat

	% Daily Value*
Total Fat 48.0g	74%
Saturated Fat 30.0g	148%
Trans Fat 0.0g
Cholesterol 169mg	56%
Sodium 782mg	33%
Total Carbohydrate 149.0g	50%
Dietary Fiber 4.0g	14%
Sugars 66.0g
Protein 12.0g	25%

Vitamin A	30%		Vitamin C	6%
Calcium	5%		Iron	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Crusty Cuban

One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

Reviewed by northgardengal