Cookies, Soft Ginger With Orange Glaze 

Soft and delicate little round gingerbread cookies.

2 t ginger
2 t nutmeg
1 t allspice
1 t cloves
7 1/2 c white flour or cake flour
Glaze:  4 c powdered sugar
2 T very soft butter
1/2 c orange juice
1 t vanilla, speck of salt
2 c buttermilk (or whole milk with whole milk yogurt stirred in)
1 T and 1 t soda
1 1/2 c oil
2 c sugar
2 c molasses
4 eggs
1/2 t salt
1 T and 1 t cinnamon

Measure buttermilk into measuring pitcher and mix in baking soda (it will foam up).  In mixer with cookie paddles, beat oil, sugar, molasses and eggs until well mixed.  Blend in buttermilk.  Add salt and spices.  Beat in flour a few cups at a time, beating on medium speed until just blended.  Allow batter to stand for 15 minutes.  Scoop batter with small scoop onto sprayed cookie sheets and bake 8-10 minutes, or until top of cookies spring back when touched (like a baked cake).  Cool on racks.  Beat all glaze ingredients with whip until smooth.  While cookies are warm spread glaze with pastry brush.  Let cool completely, then place on trays in freezer to completely set glaze or to freeze for storing.  Carefully store cookies in sealed containers with waxed paper to separate each layer.  Best to freeze most and remove as needed.

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