Ginger Figurine Cookie

Makes a week ahead

Combine 1 1/2 cups all-purpose flour and fresh ginger in a large bowl

In a saucepan with capacity for 1 liter, combine the butter, confectioners' sugar, light corn syrup, and honey

Stir occasionally until melted

Gradually add the wet ingredients to the dry ingredients

Beat with an electric mixer at low speed, scraping the sides with a spatula

Add remaining 1 1/2 cups all-purpose flour and knead with hands until firm dough forms

Divide the dough into two parts and wrap in aluminum foil

Let it rest for 10 minutes

Preheat oven to moderate temperature (170°F)

Lightly grease two baking sheets

Dust a flat surface with flour and roll out the dough to 1 mm thickness

Cut out shapes with cookie cutters or make molds from paper following the ideas of the page

111 figurines, boots, crowns, mushrooms, etc

Gently place cookies on a baking sheet and brush each one with egg white

Makes a small hole at the top of each cookie for hanging on the Christmas tree

Bake for 10 minutes or until edges are firm

Immediately remove from oven and let cool completely

Repeat the process with the remaining dough and scraps

Prepare the glaze: Combine confectioners' sugar, cream of tartar, and egg whites in a small bowl

Beat at low speed until well mixed

Divide into 3 parts and place each part in a separate bowl

Add food coloring to each bowl to achieve desired colors

Cover and keep closed with plastic wrap or aluminum foil to prevent drying out

Arrange cookies on a baking sheet lined with wax paper and paint first with blue, then red, and finally yellow

Allow to dry completely for at least 2 hours

Hang from the Christmas tree using a thread and an ornament