Cinnamon Stars
INGREDIENTS:
3 1/2 c Flour 1/2 c Sweet butter
1 ts Baking soda 3/4 c Sugar
1 1/2 ts Ginger 1 Egg
1 1/2 ts Cinnamon 3/4 c Molasses
1 ts Cloves 1/2 ts Salt
1/4 ts Cardamom 2 ts Grated orange rind
3 1/2 c Flour 1/2 c Sweet butter
1 ts Baking soda 3/4 c Sugar
1 1/2 ts Ginger 1 Egg
1 1/2 ts Cinnamon 3/4 c Molasses
1 ts Cloves 1/2 ts Salt
1/4 ts Cardamom 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
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