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Twinkling Ginger Stars




Source of Recipe


Internet


List of Ingredients




1 1/4 cups granulated sugar
1 cup Butter, softened
1 large egg
3 tablespoons dark corn syrup or molasses
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Powdered sugar



Recipe



Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg, corn syrup and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Beat until well mixed (1 to 2 minutes). Divide dough into thirds. Shape each third into round ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours) or up to 3 days. Heat oven to 375°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 to 3-inch star cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely. Sift powdered sugar over cooled cookies.
Makes 7 dozen cookies.

TIP: Store cookies in a loosely covered container at room temperature up to 1 week or freeze up to 2 months in an airtight container.