1 cup unsalted butter or
1 margarine, softened
1 1/4 cup granulated sugar
1 each egg
2 tbsp dark corn syrup
1 1/2 tbsp grated orange rind
1 tbsp water
3 1/4 cup all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
ICING
1 each egg white
1 tsp almond extract
1 confectioners' sugar, as
1 needed (about 2-4 cups)
Directions
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.
These orange-flavored ginger cookies captured third place for Janis
C. Peterson of Geneva, Illinois. The rolled, cutout cookies are easy
to bake, have a delicious combination of fresh tastes and are sure to
bring pleasure to the recipients. from the Chicago Tribune fourth
annual Food Guide Holiday Cookie Contest December 5, 1991
Servings: 96 servings
1991 3rd Place: Christmas Ginger Cookies Recipe brought to you by Recipe Ideas
Categories: Christmas; Cookie; Holiday
The History of Recipes
Food historians have tracked the existance of recipes far back into distant history, certainly as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these early recipes were just very simple pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find a couple of cookery books dating from the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals on the tables of the rich people of the period. During the succeeding few hundred years, the powerful and wealthy competed to serve the most exotic banquets, and because of this the best cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the 20th century, cook books were highly popular mostly due to higher levels of literacy, people having more leisure time and being a little richer. Like it or not, the introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this 1991 3rd Place_ Christmas Ginger Cookies recipe.
