Ginger Shortbread Cookies
| Makes: | 3 dozen |
| Prep Time: | 30 minutes |
| Bake Time: | 11-13 minutes |
| Chill Time: | 2 hours |
Ingredients
| 3 cups | flour |
| 1 cup | light brown sugar |
| 1/4 cup | Argo® Corn Starch |
| 1-1/2 tablespoons | Spice Islands® Orange Peel |
| 1 tablespoon | Spice Islands® Ground Ginger |
| 1 tablespoon | Spice Islands® Pumpkin Pie Spice |
| 1/2 teaspoon | salt |
| 2 tablespoons | molasses |
| 1 tablespoon | water |
| 1 | egg |
| 1 cup | butter (cold), cut into 1-inch pieces |
| 1 teaspoon | baking soda |
| DecACake® Icings and Decorations |
Directions
- Mix flour, sugar, corn starch, orange peel, ginger, pumpkin pie spice, baking soda, and salt in a large mixing bowl.
- Whisk molasses, water and egg in a small bowl; set aside.
- Cut butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal.
- Pour molasses mixture over flour; beat with mixer until dough forms a ball.
- Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.
- Roll dough on lightly floured surface to 1/4 inch thickness. Cut with cookie cutters. Place on baking sheets.
- Bake 11 to 13 minutes at 350°F in a preheated oven. Cool on wire racks.
- Decorate as desired with DecACake® icings, sugars and sprinkles.
No comments:
Post a Comment