Ingredients
1 cup butter, softened1-1/2 cups sugar1 large egg2 tablespoons dark corn syrup4 teaspoons grated orange zest3 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon salt1/2 teaspoon ground clovesICING:4 cups confectioners’ sugar3 tablespoons meringue powder5 to 6 tablespoons warm waterAssorted decorations: raisins, cranberries and sprinkles
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, corn syrup and orange zest. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into creamed mixture. Divide dough in half.
On a lightly floured surface, roll each portion of dough into a 9-in. square. Cut into 18 rectangles, 3x1-1/2-in. each. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light golden. Remove from pans to wire racks to cool completely.
For icing, in a large bowl, combine confectioners’ sugar, meringue powder and enough water to reach a piping consistency. Beat on high speed with a portable mixer 10-12 minutes or on low with a stand mixer 7-10 minutes or until peaks form. Frost cookies. Using a #3 round tip, pipe designs on cookies; decorate as desired.
