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Old Fashioned Ginger Tree Ornaments (sharon Stevens)
Author/Submitted by:
Servings: 4
Categories:
Cookies
/
Desserts
/
Gingerbread
Ingredients: 1/2
c
Butter, softened 3/4
c
Packed brown sugar 1/4
c
Fancy molasses 1
Egg 1
tb
Grated orange rind 2 1/2
c
Flour 2
ts
Ginger 1
t
Cinnamon 1
t
Baking soda 1/2
ts
Allspice 1/2
ts
Ground cloves 1/4
ts
Cardamom 1/4
ts
Salt
pn
Cayenne
pn
Black pepper
Directions:
Decorator Icing: 4 c sifted powdered sugar 3 egg whites 1/2 tsp cream
of tartar
In 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. Gather dough into
ball and knead 6 times. Shape into disc; wrap and refrigerate for 1
hour or until chilled, or for up to 3 days.
Let dough soften slightly at room temperature before rolling, if
necessary. Between 2 sheets of waxed paper, roll out dough to just
less than 1/4 inch thickness. Remove top sheet of paper. With
floured cookie cutters, cut out desired shapes. With straw, poke hole
in top of each shape for hanging. Carefully lift paper and dough onto
baking sheet; freeze for 15 - 20 minutes or until dough is firm.
Transfer cookies to parchment paper-lined or lightly greased baking
sheets; bake in 350 oven for 10 - 12 minutes or until edges darken
slightly and tops are barely firm when gently touched. Recut holes if
necessary. Remove cookies to racks and let cool.
Cookies can be frozen for up to 3 months. Let thaw completely before
icing.
Makes about 2 dozen
Icing: In large bowl and using electric mixer, beat powdered sugar,
egg whites and cream of tartar for 7 to 10 minutes or until thickened
and very smooth. Cover icing with damp tea towel to prevent drying
out.
Makes about 2-1/4 cups
Canadian Living Magazine, December 1990
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