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Transfer to wire racks to cool. 4. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency . Drizzle over cookies. Let stand until icing sets. Store covered. Note: This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks. 1992 1st Place: Gingerbread Bears Yield: 42 Servings 3 1/2 C Unsifted all-purpose flour 1 1/2 t ginger,Ground 1 1/2 t Cinnamon 1 T Baking soda 1 T cloves,Ground 1/4 T Salt 1/2 C Butter,,Softened 3/4 C Sugar 1 Egg 3/4 C Light molasses 1 T lemon rind,Grated Decorations as desired Preparation time: 35 minutes Chilling time: 2 hours or overnight Cooking time: 7 to 10 minutes 1.

3. Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as desired. 1996 Honorable Mention: Kourambiethes (Almond Shortbread) Yield: 4 Servings 1/2 c almonds,Blanched 1 lb Unsalted butter,softened 1 lb Confectioners' sugar 2 Egg yolks 3 T Cognac 1 t Vanilla extract 3 c Cake flour 1/2 t Baking powder Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond shortbread cookies.

Remove about one-sixth of the dough and knead it until it is slightly softened. Roll dough directly onto ungreased cookie sheets until it is about 1/4-inch thick. Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie. Remove excess dough by lifting it and peeling it away. Scraps of dough can be kneaded together and re-rolled. 4. Bake until golden brown, about 7 minutes. Allow cookies to cool slightly and become crisp before removing them from the cookie sheet.

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