Twinkling Ginger Stars

Directions

1. 1
   Combine sugar and butter in bowl.
2. 2
   Beat at medium speed, scraping bowl often, until creamy.
3. 3
   Add egg, corn syrup and vanilla; continue beating until well mixed.
4. 4
   Add all remaining ingredients except powdered sugar; beat at low speed until well mixed.
5. 5
   Divide dough into thirds.
6. 6
   Shape each third into round ball; flatten to 1/2-inch thickness.
7. 7
   Wrap in plastic food wrap.
8. 8
   Refrigerate 1-2 hours until firm or up to 3 days.
9. 9
   Heat oven to 375F.
10. 10
    Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
11. 11
    Cut with 2 to 3-inch star cookie cutters.
12. 12
    Place 1 inch apart onto ungreased cookie sheets.
13. 13
    Bake 5-7 minutes or until set.
14. 14
    Cool 1 minute on cookie sheet; remove to cooling rack.
15. 15
    Cool completely.
16. 16
    Sift powdered sugar over cooled cookies.