- 11/3 Cups butter or margarine, softened
- 11/3 Cups sugar
- 2 eggs
- 22/3 Cups flour
- 1/4 Teaspoon salt
- 2 Cups California raisins
- 1/2 Cup chopped candied ginger
- 1 egg white, beaten
In mixer bowl, cream butter, sugar and eggs. Stir in flour and salt, mixing until blended. Stir in raisins and ginger. Chill dough.
Roll out to 1/8-inch thickness on floured board; cut into desired shapes with sharp-edged cookie cutters. Space 1-inch apart on greased baking sheet. Brush with beaten egg white; sprinkle with additional granulated sugar, or decorate with colored sugars, dragées, candied fruits and nuts. Bake in 350°F oven 12 to 15 minutes, until golden. Cool 2 to 3 minutes on pan; remove to rack to cool completely.
Note: An additional 1/2 cup of California raisins and 1 tablespoon powdered ginger may be substituted for the candied ginger.