Free Recipe Orange Spiced Gingerbread Cutouts
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Orange Spiced Gingerbread Cutouts Recipe
-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
Orange Spiced Gingerbread Cutouts Preparation
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. Recipe by: St. Louis Post-Dispatch 12/5/94 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Feb 16, 1998
Cooking Temperature:
Recipe Serves: 48
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