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Categories:
flour baking powder ground cinnamon ground ginger ground allspice pepper sugar butter egg molasses orange juice powdered sugar butter orange zest orange juice
Viewed: 50 - Published at: 3 years agoIngredients
- 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 pepper
- 1 cup sugar
- 3/4 cup Land O Lakes Butter, softened
- 1 Land O Lakes Egg (yolk only)
- 1 tablespoon molasses
- 1 tablespoon orange juice
- 1 cup powdered sugar
- 2 tablespoons Land O Lakes Butter, softened
- 2 teaspoons freshly grated orange zest
- 2 to 3 teaspoons orange juice
Method
- Combine flour, baking powder, cinnamon, ginger, allspice and pepper in bowl; mix well.
- Combine sugar and 3/4 cup butter in another bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg yolk, molasses and orange juice; continue beating until well mixed.
- Add flour mixture; beat at low speed until well mixed.
- Divide dough in half; wrap each in plastic food wrap.
- Refrigerate 1 hour or until firm.
- Heat oven to 350F.
- Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness.
- Cut with 1 3/4- and 3 1/2-inch tree-shaped cookie cutters.
- Place 2 inches apart onto ungreased cookie sheets.
- Bake 9-11 minutes or until set.
- Cool completely.
- Combine powdered sugar, 2 tablespoons butter and orange zest in bowl.
- Beat at low speed, gradually adding enough orange juice for desired frosting consistency.
- Place frosting in small resealable plastic food bag.
- Snip 1/8-inch off 1 corner.
- Pipe frosting onto 1 large tree in zig-zag design.
- Immediately place 1 small tree on top of frosting.
- Repeat with remaining cookies.
