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.
Heat oven to 325°F. Have lightly greased baking sheets ready.
Roll out one piece of dough at a time on a lightly floured surface
or between sheets of floured wax paper to 1/8" thickness. Cut into
shapes with cookie cutters. Place on baking sheets, leaving 2"
between each cookie. Bake until golden, 8 to 10 minutes. Transfer
to wire racks to cool.
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.
Recipe by Janis C. Peterson of Geneva, IL
Recipe FROM: Chicago Tribune 4th annual Food Guide Holiday Cookie
Contest Dec 5, 1991
