ORANGE SPICED GINGERBREAD COOKIES
Traditional cut-out gingerbread cookies are spiced with grated orange peel for a subtle new taste sensation. Makes 4 dozen gingerbread cookies. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Dessert
Time 2h21m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- in large mixer bowl combine brown sugar, 1/3 cup butter, molasses, egg and orange peel. beat at medium speed scraping bowl often until smooth and creamy.
- add remaining cookie ingredients, reduce speed to low. continue beating scraping bowl often until well mixed.
- cover refrigarate at least 2 hours.
- heat oven to 375*F.
- roll out dough 1/2 at a time (keeping remaining dough refrigarated), on well floured surface to 1/4inch thickness.
- cut into 3 to 4 cookie cutters.
- place 1inch apart on greased cookie sheet.
- bake for 6 to 8 minutes or until no indentation remains when touched.
- cool completely.
- in small mixer bowl combine all frosting ingredients, beat at low speed, craping bowl often until fluffy.
- if desired color frosting with food coloring.
- decorate cookies with frosting.
Nutrition Facts : Calories 1382.4, Fat 40.9, SaturatedFat 25, Cholesterol 155.6, Sodium 772.8, Carbohydrate 246.2, Fiber 2.5, Sugar 166.9, Protein 11.2
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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