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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peppered-Orange Gingerbread Cutouts

Yield: about 15 cookies
Prep 30 mins Chill 3 hrs Bake 375°F 6 mins  per batch Stand 1 hr
Peppered-Orange Gingerbread Cutouts
Ingredients
  • 1/2  cup  shortening
  • 1/2  cup  sugar
  • 1  teaspoon  baking powder
  • 1  teaspoon  ground ginger
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground cloves
  • 1/4  teaspoon  cayenne pepper
  • 1/2  cup  molasses
  • 1  egg
  • 1  tablespoon  vinegar
  • 1 1/2  teaspoons  finely shredded orange peel
  • 2 1/2  cups  all-purpose flour
  •  Nonstick cooking spray
  • 2  cups  powdered sugar
  • 1/2  teaspoon  vanilla
  • 2  tablespoons  milk
  •  Milk
Directions

1. In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, cloves, and cayenne pepper. Beat until combined, scraping bowl. Beat in the molasses, egg, vinegar, and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for at least 4 hours or until easy to handle.

2. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thick. Using a knife, cut into letters approximately 5 inches high and 4 inches wide. Place 1 inch apart on the prepared cookie sheet. Chill and reroll scraps as necessary. Keep dough chilled as it softens quickly.

3. Bake for about 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool.

4. In a medium bowl combine powdered sugar, vanilla and 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing is desired consistency. Spoon atop cookies; let stand for at least 1 hour.

From the Test KitchenTo store:
  • Store iced cookies in an airtight container at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts (Peppered-Orange Gingerbread Cutouts)
  • cal. (kcal) 263,
  • Fat, total (g) 7,
  • chol. (mg) 13,
  • sat. fat (g) 2,
  • carb. (g) 47,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 28,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 77,
  • Potassium (mg) 191,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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