3 1/2 c Flour
1 ts Baking soda
1 1/2 ts Ginger
1 1/2 ts Cinnamon
1 ts Cloves
1/4 ts Cardamom
1/2 c Sweet butter
3/4 c Sugar
1 Egg
3/4 c Molasses
1/2 ts Salt
2 ts Grated orange rind
This gingery cookie is crisp and has a hint of orange flavor. It is ideal
for gingerbread people or holiday cookie shapes.
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 1/4-inch thick on floured surface. Cut
into desired shapes. Place shapes unto ungreased cookie sheets and bake at
375 for 8-10 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.
Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food
writer, New York, NY
Randy Shearer
From
Yields
1 Servings
