—For dough—
1/3 c Packed dark brown sugar
1/3 c Unsalted butter; softened
2/3 c Light molasses
1 Egg
2 ts Grated fresh orange peel
2 3/4 c All-purpose flour; plus more
-to roll out dough
1 ts Ground ginger
1/2 ts Baking soda
1/2 ts Salt
—For frosting—
4 c Powdered sugar
1/2 c Unsalted butter; softened
3 tb Milk; (3 to 4)
2 ts Vanilla
Food color
To prepare dough: In large mixer bowl, combine brown sugar, butter,
molasses, egg and orange peel. Beat at medium speed, scraping bowl often,
until smooth and creamy, about 1 to 2 minutes. Add 2 3/4 cups flour,
ginger, baking soda and salt. Reduce speed to low. Continue beating,
scraping bowl often, until well mixed, about 1 to 2 minutes. Cover;
refrigerate at least 2 hours.
On well-floured surface, roll out dough, half at a time, to 1/4-inch
thickness. (Keep remaining dough refrigerated.) Cut with 3- to 4-inch
cookie cutters. Place 1 inch apart on well-greased cookie sheets. If
cookies are to be hung as decorations, make a hole in each, 1/4 inch from
top with end of plastic straw. Bake in a preheated 375-degree oven 6 to 8
minutes or until no indentation remains when touched. Remove to racks and
let cool completely.
To prepare frosting: In small mixer bowl, combine powdered sugar, butter,
milk and vanilla. Beat at low speed, scraping bowl often, 1 to 2 minutes or
until fluffy. If desired, beat in a few drops of food color. Decorate
cookies with frosting.
Yield: 4 dozen cookies.
Tester’s notes: These can be frozen. Store in an airtight container. The
flavor increases with age. This is a winner for flavor and texture. I
recommend this recipe highly.
Recipe adapted from Land O’Lakes.
Yields
48 Servings