Makes about 36 cookies

• 3-1/2 cups all-purpose flour
• 1 tablespoon finely grated orange zest
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup dark molasses

Directions:

Preheat oven to 375ºF. In medium bowl, combine flour, orange zest, cinnamon, ginger, baking soda, salt and allspice; set aside.

In large bowl, cream butter and sugar using electric mixer. Add egg and
molasses; mix well. Gradually add flour mixture to butter mixture, mixing until well blended.

Divide dough into 2 portions. Roll dough to 1/8-inch thickness on floured surface.

Dip Harvest Cookie Cutters in flour before making cut-outs. Cut out shapes
from dough; transfer to ungreased Cookie Pan, spacing 1 inch apart.

Bake 7-9 minutes or until cookies are golden brown. Remove from oven; cool cookies 2 minutes on pan. Transfer cookies to Cooling Grid using Cookie Spatula; cool completely.

Store cookies in airtight container at room temperature for up to 1 week.

Cook’s Tips: If preferred, decorate cooled cookies using Color Mist™ or
Cookie Icing.

Recipe courtesy of Wilton Food Crafts

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