OUR SPICY TREATS FOR THE HOLIDAYS

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Cream 2 sticks of butter or margarine with 1-1/2 cups of sugar. Then add 1 egg and beat the batter until it's light and fluffy. Now, mix in 4 teaspoons of grated fresh orange peel and 2 tablespoons of dark corn syrup or molasses. In a separate bowl, combine 3 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of salt, and 1/2 teaspoon of cloves ... and add the ingredients to the creamed mixture before blending everything well.

Chill your prepared dough thoroughly. Then, working with small amounts at a time (leave the remainder in the refrigerator until you're ready to use it), roll it out to 1/4" thickness on a lightly floured board or pastry cloth (we found that the latter made it easier to lift the cookies).

After you cut out your gingerbread figures, place the spicy desserts an inch apart on an ungreased cookie sheet and bake them for 8 to 10 minutes at 375°F. Cool the snacks for a minute before removing them from the pan. Now, you're ready to decorate . . . and to share. (EDlTOR'S NOTE: The article on page 136 will tell you how to whip up a batch of free cutters to shape your gingerbread cookies!)

GINGER BISCUITS

Our next recipe is adapted from Cooking With Spices and Herbs edited by Judith Gaulke (Lane Publishing Co., Menlo Park, California). The collection is out of print a t present, but you might find a copy at your bookstore or public library.

Ginger biscuits proved to be a great favorite with MOM's workers, even though we had to serve them cold. Hot, slathered in butter, they're absolute mouthwatering! We all agreed that cry tallized ginger is the "secret ingredient that gives these biscuits their wonderful flavor and texture.

To make the holiday treats yourself, together 2 cups of flour, 4 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/4 cup of sugar (if honey is used as substitute, add it to the liquid ingredients). Now, cut 6 tablespoons of solid shortening or butter into this mix until resembles small peas in size, and stir 1/2 cup (about 3 ounces) of finely chopped crystallized ginger until the sweet sels are evenly distributed. Next, beat 2 eggs lightly in a measuring cup . . . then add enough milk to make 1/2 cup of liquid Pour this into your flour mixture and blend the combination with a fork.

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