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Ginger Shortbread Cookies
Yield:
3 dozen		 Prep Time:
30 minutes		 Chill Time:
2 hours 		Bake Time:
11-13 minutes
3 cups flour
1 cup

Domino® Light Brown Sugar
1/4 cup

Argo® Corn Starch
1-1/2 tablespoons Spice Islands® Orange Peel
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands® Pumpkin Pie Spice
1/2 teaspoon salt
2 tablespoons molasses
1 tablespoon water
1 egg
1 cup butter (cold), cut into 1-inch pieces
1 teaspoon baking soda
DecACake® Icings and Decorations

MIX flour, sugar, corn starch, orange peel, ginger, pumpkin pie spice, baking soda, and salt in a large mixing bowl. Whisk molasses, water and egg in a small bowl; set aside.

CUT butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms a ball. Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.

ROLL dough on lightly floured surface to 1/4 inch thickness. Cut with cookie cutters. Place on baking sheets.

BAKE 11 to 13 minutes at 350°F in a preheated oven. Cool on wire racks.

DECORATE as desired with DecACake icings, sugars and sprinkles.
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