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Transfer to wire racks to cool. Store in a covered tin. 1991 3rd Place: Christmas Ginger Cookies 1 c butter or,Unsalted Margarine,softened 1 1/4 c Granulated sugar 1 Egg 2 T Dark corn syrup 1 1/2 T orange rind,Grated 1 T Water 3 1/4 c All-purpose flour 2 t Baking soda 2 t Cinnamon 1 T ginger,Ground 1/2 T cloves,Ground 1/4 T Salt ICING ============================ 1 Egg white 1 T Almond extract Confectioners' sugar,as Needed,(about 2-4 cups) 1. Cream butter and sugar in large mixer bowl with electric mixer.

Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness. Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-inch between each cookie. 5. Bake just until the cookies are lightly browned and set, 7 to 10 minutes. Do not overbake. Transfer from baking sheets to a wire rack and cool completely before decorating. Decorate as desired. Store in airtight containers. 1992 2nd Place: Pecan Tassies Yield: 24 Servings CRUST ============================ 1/2 c Butter,softened 3 oz Cream cheese,softened 1 c Unsifted all-purpose flour FILLING ========================== 1 Egg 3/4 c light brown sugar,Packed 1 T Butter,melted 1 pn salt 3/4 c pecans,Chopped Preparation time: 30 minutes Cooking time: 25 minutes 1.

Stop the mixer and add the flour mixture. Mix just until combined. 3. Using about 1 1/2 teaspoons dough for each, roll dough into balls. Roll in the remaining 1/2 cup granulated sugar so they are fully coated. Arrange on baking sheet, spacing them 2 inches apart. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar. 4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool. 1995 2nd Place: Brown Butter Maple Spritz Yield: 30 Servings 1 1/4 C butter,Unsalted 1 C Confectioners' sugar 2 t Pure vanilla extract 1 1/4 t Salt 1 Egg 2 Egg yolks 2 1/4 C Unsifted all-purpose flour 1/2 C Pure maple syrup Milk (or whipping cream,) - if necessary 1.

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