Title: Ginger Cookies
Categories: Cookies, Jewish
Yield: 72 Servings

1/2 c Brown Sugar; Packed
1/2 c Shortening
1/2 c Molasses
1 1/2 ts Vinegar
1 Egg; beaten
2 3/4 c Flour
1/4 ts Salt
1 ts Cinnamon
3/4 ts Ginger
1 ds Milk
1 Egg White
1 1/2 c Confectioner's Sugar
1 pn Salt
1/8 ts Anise Seed; (or orange
-extract)
1 ds Cinnamon
1 ds Sugar
1 dr Food Coloring; Blue

In 3 qt. saucepan combine sugar, shortening, molasses and vinegar; bring to
a boil. Cool.

Stir in egg. Combine dry ingredients. Add to molasses mixture and mix well.
Cover and refrigerate 2 hours. (May be kept in refrigerator for several
days.)

Preheat oven to 350°. Grease 2 cookie sheets. Cut off 1/3 of dough and
refrigerate the remaining dough. Place the 1/3 on large sheet of floured
wax paper. Sprinkle dough with more flour; place another sheet of wax paper
on top of dough. Roll out 1/8" thick. Remove wax paper and cut dough with
2" cookie cutter. Roll out scraps too. Chill if dough gets too soft.

Place on cookie sheets. Brush each cookie with milk. (Sprinkle with sugar;
or with cinnamon and sugar; or with 1 drop of blue food coloring into sugar
and stir, if not frosting later.) Bake 5 minutes. Cool on wire rack. Pack
in airtight container.

Icing: Combine egg white, confectioners' sugar, salt and flavoring. Beat at
high speed for several minutes or until icing is thick and forms soft
peaks. Decorate cookies after frosted. Allow cookies to dry completely.

NOTES : These make good cut-out cookies for Chanukah. Color the icing
blue.

Recipe by: Barbara Bush (Ex-President Bush's Wife)

Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Nov 24, 1998,
converted by MM_Buster v2.0l.