Gingerbread Rings

Name: Gingerbread Rings
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: about 5 dozen.
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

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.

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 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.