| 1 | Preparation time: 30 minutes chilling time: overnight cooking time: 10 minutes |
| 2 | Cream butter and sugar in large mixer bowl with electric mixer. |
| 3 | Beat in egg until light. |
| 4 | Stir in corn syrup, orange rind and water. |
| 5 | Mix flour, baking soda, cinnamon, ginger, cloves and salt. |
| 6 | Stir into butter mixture to form a dough. |
| 7 | Divide dough in half. |
| 8 | Wrap in wax paper and refrigerate overnight. |
| 9 | Heat oven to 325 degrees. |
| 10 | Have lightly greased baking sheets ready. |
| 11 | 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. |
| 12 | Cut into shapes with cookie cutters. |
| 13 | Place on baking sheets, leaving 2 inches between each cookie. |
| 14 | Bake until golden, 8 to 10 minutes. |
| 15 | Transfer to wire racks to cool. |
| 16 | For icing, mix egg white and almond extract in small bowl until frothy. |
| 17 | Stir in confectioners" sugar until mixture is a drizzling consistency. |
| 18 | Drizzle over cookies. |
| 19 | Let stand until icing sets. |
| 20 | Store covered. |
| 21 | note: this recipe uses raw egg white. |
| 22 | Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks. |
| 23 | these orange-flavored ginger cookies captured third place for janis c. peterson of geneva, illinois. |
| 24 | The rolled, cutout cookies are easy to bake, have a delicious combination of fresh tastes and are sure to bring pleasure to the recipients |
