GINGER COOKIES WITH ORANGE GLAZE
These are deliciously soft, chewy cookies. They are wonderful for Christmas plates and bake sales because they don't fall apart easily. Garnish with decorative pearls if desired.
Provided by racahoon
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 43m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
- Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
- Roll dough into 1-inch balls and arrange on ungreased baking sheets.
- Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
- Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
- Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 31.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 185.3 mg, Sugar 21.1 g
CITRUS GINGERBREAD COOKIES
Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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