Ginger Tree Ornaments
Maria Bot
A spicy crisp gingerbread cookie
ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup fancy molasses
- 1 egg
- 1 tbsp grated orange rind
- 2 1/2 cup all-purpose flour
- 2 tsp ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp each allspice & cloves
- 1/4 tsp cardamom & salt
- pinch cayenne & black pepper
directions
- 1
In a large bowl, cream butter with sugar until fluffy. Beat in molasses, egg and orange rind. Stir together flour, ginger, cinnamon, baking soda, allspice, cloves, cardamom, salt, cayenne and black pepper. Gradually stir into creamed mixture
- 2
Gather dough into a ball and knead 6 times, shape into disk, wrap & refrigerate 1 hr until chilled or up to 3 days. Let dough soften slightly at room temperature before rolling if necessary.
- 3
Between 2 sheets of waxed paper, roll out dough to just less than 1/4" thick. Remove top sheet and with floured cookie cutters, cut out desired shapes. With straw, poke hole in top of each shape for hanging. Reroll scraps.
- 4
Carefully lift paper and dough onto baking sheet. Freeze 15-20 minutes until firm. Transfer to parchment and bake at 350F for 10-12 minutes or until edges darken slightly and tops are barely firm. Cool on racks. Decorate with icing.
Source: Canadian Living Desserts
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