Kris Kringle Cookies
|Butter/Margarine||1 1⁄3 Cup (21.33 tbs), softened|
|Granulated sugar||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||2 2⁄3 Cup (42.67 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs), chopped (Sun Maid)|
|Chopped candied ginger||1⁄2 Cup (8 tbs)|
|Egg white||1 , beaten (for glaze)|
|Colored sugars||1 Tablespoon (for garnish)|
|Dragees||1 Tablespoon (for garnish)|
|Candied fruits||1 Tablespoon (for garnish)|
|Walnuts||1 Tablespoon (Diamond , for garnish)|
In large bowl, cream butter, granulated sugar and eggs.
Stir in flour and salt, mixing until blended.
Stir in raisins and ginger.
Cover and chill dough.
Roll out dough on lightly floured board to 1/8-inch thickness; cut into desired shapes with sharp-edged cookie cutters.
Space apart on greased baking sheets.
Brush with beaten white; sprinkle with additional granulated sugar, or decorate with colored sugars, dragees, candied fruits and walnuts, if desired.
Bake in preheated 350CF oven 12 to 15 minutes or until golden.
Cool 2 to 3 minutes on pan; remove to wire rack to cool completely.
An additional 1/2 cup of raisins may be substituted for candied ginger; add 1 tablespoon ground ginger.