Recipe

Orange Spice Cookies Recipe

	Rcragun / All my dishes 1 year, 7 months ago These are delicious ginger bread cookies with a tangy frosting. Prep:30m Cook:10m Servings:24	Rcragun
	orange cookies molasses

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Ingredients

cookie ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground pepper

1 cup granulated sugar

3/4 cup butter, softened

1 large egg yolk

1 tablespoon molasses

1 tablespoon orange juice

frosting ingredients

1 cup powdered sugar

2 tablespoons butter, softened

2 teaspoons grated orange peel

2 to 3 teaspoons orange juice

Directions

Combine flour, baking powder, cinnamon, ginger, allspice and pepper in medium bowl; mix well.

Combine sugar and 3/4 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg yolk, molasses and orange juice; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed (1 to 2 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).

Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with cookie cutters. Place 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until set. Cool completely.

Meanwhile, combine powdered sugar, 2 tablespoons butter and orange peel in small bowl. Beat at low speed, gradually adding enough orange juice for desired frosting consistency. Frost the cookies once cooled. The frosting takes just a few minutes to set.

Notes: Adding a tiny bit of pepper to sweets can often spark flavor. Here, the pepper complements the other spices and offsets the sugar without adding any perceived heat. Unlike many spice cookies, these crisp cookies have just a hint of molasses and subtle flavoring, plus a creamy orange frosting to hold them together. Remember when removing the rind from citrus fruits to only grate the colored portion. Avoid the inner, white section that is bitter.

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