12 Days of Christmas Cookies, Day 1, 20091 1/2 sticks of lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
4 cups all-purpose flour, sifted, plus more for dusting
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbs ground dried ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp kosher salt
2 eggs
1/2 cup dark molasses
1 lemon, juiced
1 recipe Easy Orange Frosting
Preheat the oven to 350° F.
Sift together the flour, baking powder, baking soda, dry ginger, cinnamon, nutmeg, allspice, cloves and salt in a medium bowl and set aside.
In a small bowl, whisk together the eggs, molasses and lemon juice until well combined.
In the bowl of an electric mixer fitted with a paddle, beat the butter, sugar and orange zest until smooth, about 5 to 8 minutes.
When the butter and sugar are creamed and light, lower the speed of the mixer and add the dry ingredients in 2 or 3 increments. Add the egg mixture beat until well blended.
Divide the cookie dough in half. Press each half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes.
Lightly dust the counter top with flour. Use a rolling pin to gently roll one half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes (cookies should be of similar size for even baking) making as few scraps as possible. Use a metal spatula to gently transfer them to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
