9 - Gingerbread Rings
Source of Recipe
Taste of Home Christmas Cookies 2003 - Donna Hinton - Lincoln, Nebraska
List of Ingredients
9 - Gingerbread Rings
1 cup shortening
2 cups sugar
2 egg yolks
1 cup water
1 cup light molasses
8 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 tespoon ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon salt
Frosting:
2-1/2 cups sugar
1/2 cup water
1/2 teaspoon light corn syrup
2 egg whites
1 teasoon vanilla extract
Red and green decorating gel, optional
In a mixing bowl, cream shortening and sugar. Beat in egg yolks, water and molasses. Combine dry ingredients; gradually add to creamed mixture. Cover; refrigerate 2 hours or until easy to handle. On a lightly floured surface roll to 1/4-inch thickness. Cut with a 2-3/4 inch doughnut cutter. Discard centers. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 minutes or until set. Remove to wire racks. In a saucepan, combine sugar, water and corn syrup. Bring to a boil; cook until a candy thermometer reads 238 degrees. (soft-ball stage), 5 minutes. Remove from heat. In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar mixture, beating on high 7-8 minutes or until thickened. Frost cookies. Decorate if desired.
Yield: about 5 dozen
Taste of Home Christmas Cookies 2003 - Donna Hinton - Lincoln, Nebraska
Sherry in Missouri
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