| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Swedish | Desserts | 70 | Servings |
INGREDIENTS
| 6 1/3 | tb | Margarine, softened |
| 3/4 | c | Granulated sugar |
| 1 | tb | Grated orange rind |
| 1 | tb | Dark corn syrup |
| 1 1/2 | ts | Water |
| 1 | Egg white | |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| Vegetable cooking spray | ||
| 1 | c | Sifted powdered sugar |
| 1 | tb | Skim milk |
| 1/2 | ts | Almond extract |
INSTRUCTIONS
Cream margarine; gradually add granulated sugar, beating at medium speed of an electric mixer until light and fluffy. Add orange rind and next 3 ingredients; beat well. Combine flour and next 4 ingredients; add flour mixture to creamed mixture, beating well. Shape dough into a ball; wrap in heavy-duty plastic wrap, and freeze 30 minutes. Divide dough in half; cover and refrigerate half of dough. Roll remaining half of dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cookie cutter. Place on baking sheets coated with cooking spray. Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Repeat procedure with remaining dough. Combine powdered sugar, milk, and almond extract; stir well. Drizzle over cookies. Yield: 70 cookies (serving size: 1 cookie). Per serving: 38 Calories; 1g Fat (25% calories from fat); 0g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium NOTES : Store loosely covered. Recipe by: Cooking Light, May 1994, page 150 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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