Orange Gingerbread {recipe}
Want to learn how to make these adorable ornaments? Check back tomorrow for {part 2} of my tutorial on making cookie ornaments. The possibilities are endless and they make the best gifts. I already have two pages of notes on these in my “Little Black Book” of cookie ideas.
Today I tried a variation of my gingerbread recipe that was SOOOOO good, I had to share…
SweetSugarBelle’s Orange Gingerbread
Ingredients
- ½ c butter flavor Crisco
- ½ c butter
- ½ c granulated sugar
- ½ c dark brown sugar
- 1 ¼c unsulphured molasses (do like Giada says, and Pam it first. It pours much easier)
- 1 tsp orange extract
- 1 tsp ornage zest (save the orange to flavor your RI)
- 2 eggs
- 5-5 ½c all-purpose flour (sometimes even six)
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 3 tsp ground cinnamon
- 1 ½ tsp ground cloves
- 2 tsp ground nutmeg
- ¼- ½ tsp ground white pepper (optional for some, a must for me)
Instructions
- Preheat oven to 375 degrees.
- Cream together shortening butter and granulated sugar. To that, add the molasses and eggs.
- remember to crack your eggs into a separate dish and beat them a little before adding them to the mix so you don’t end up with egg shell or scrambled egg in your cookies
- Whip that until it’s light and fluffy…then sift all of your dry ingredients into a large bowl. When you get that all incorporated, use a measuring cup to add the dry ingredients about a cup at a time.
- This dough NEEDS to be chilled for AT LEAST an hour. Its sticky and wet, so if it isn’t cold, rolling and cutting is misery.
- To cut out the cookies, use flour and parchment paper. Working with small pieces of dough, dust the paper with flour and roll out to somewhere between a quarter and half inch. You will have to dust the top of the dough with flour also. If you want to freeze them a little before baking, that’s okay…Bake 375° for 9-11 minutes.
Notes
These smell and taste wonderful. I have saved a fortune in candles since gingerbread season began.
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