Makes about 36 Autumn Spice 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 for Autumn Spice Cookies:
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.
Autumn Spice Cookies Recipe courtesy of Wilton Food Crafts