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Gingerbread Rings

Baking batches of cookies in early December always puts me in the mood for Christmas. This particular recipe yields quite a bit, so I end up with plenty for my family and can still give some away to friends, too.

30 ServingsPrep: 40 min. + chilling Bake: 10 min./batch

Ingredients

1 cup shortening
2 cups sugar
2 egg yolks
1 cup water
1 cup light molasses
8 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon salt
FROSTING:
2-1/2 cups sugar
1/2 cup water
1/2 teaspoon light corn syrup
2 egg whites
1 teaspoon vanilla extract
Red and green decorating gel, optional

Directions

In a bowl, cream shortening and sugar. Beat in egg yolks, water and
molasses. Combine dry ingredients; gradually add to the creamed
mixture. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut
with a 2-3/4-in. doughnut cutter. Remove and discard centers. Place

2 of 2

Gingerbread Rings (continued)

Directions (continued)

2 in. apart on ungreased baking sheets. Bake at 350° for 10
minutes or until set. Remove to wire racks. In a heavy saucepan,
combine the sugar, water and corn syrup. Bring to a boil; cook until
a candy thermometer reads 238° (soft-ball stage), about 5
minutes. Remove from the heat. In a bowl, beat egg whites and
vanilla until soft peaks form. Gradually add sugar mixture, beating
on high for 7-8 minutes or until thickened. Frost cookies. Decorate
if desired. Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 332 calories, 7 g fat (2 g saturated fat), 14 mg cholesterol, 152 mg sodium, 63 g carbohydrate, 1 g fiber, 4 g protein.