Gingerbread Cutouts
By Yankee Magazine|Mar 24 2003|
The orange peel makes these crisp cookies extra special. The cookies freeze well, too.
Yield:
About 6 dozen, depending on size.
Ingredients
1 cup (2 sticks) butter
1-1/2 cups sugar
1 egg
4 teaspoons grated orange peel (about 1 large orange)
2 teaspoons molasses or dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
1/2 teaspoon salt
Instructions
Cream together butter and sugar. Add egg and mix well. Add grated peel and molasses and mix again. Stir together dry ingredients and add to butter mixture, stirring well. Wrap up dough and chill for several hours or overnight. Roll dough very thin and cut out with cookie cutters. Bake on greased cookie sheets at 375 degrees F for 8 to 10 minutes.
Notes
Fresh ginger and powdered ginger are very different in flavor. Do not substitute one for the other.
