| 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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