This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.
YIELD
3 1/2 dozen.PREP
8 hrsCOOK
30 minREADY
9 hrsIngredients
Directions
In a large bowl, sift together flour, baking soda and spices.
In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind.
Mix well. Stir into dry ingredients. Form dough into a ball shape.
Wrap in plastic wrap and chill overnight.
Preheat oven to 375?.
Roll out to ¼ inch thick on floured surface. Cut into desired shapes.
Place shapes unto ungreased cookie sheets and bake at 375? for 8 to 10 minutes until lightly browned around edges.
Transfer to wire racks to cool.
Note: Dough will keep up to one week, refrigerated.
Cookies can be stored up to 3 weeks in cookie tins.
Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.
before cooking.
Or ice them after they have cooled.
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