Holiday Spice Cut-Out Cookies
Introduction
Traditional cookies get a tasty twist!
Ingredients
1 cup I Can't Believe It's Not Butter baking blend
1/2 cup organic cane sugar
1/4 cup molasses
1/4 cup orange juice
1 1/2 tsp cinnamon,ground
2 tsp ginger, ground
1 tsp allspice
3 cups whole wheat flour
Creamy Decorator's Frosting:
1 cup powdered sugar
1/2 tsp vanilla extract
1-2 Tbsp skim milk
Few drops of food coloring, as desired
1/2 cup organic cane sugar
1/4 cup molasses
1/4 cup orange juice
1 1/2 tsp cinnamon,ground
2 tsp ginger, ground
1 tsp allspice
3 cups whole wheat flour
Creamy Decorator's Frosting:
1 cup powdered sugar
1/2 tsp vanilla extract
1-2 Tbsp skim milk
Few drops of food coloring, as desired
Directions
Preheat oven to 350 degrees Fahrenheit.
Beat the butter blend using a mixer until softened. Add sugar and beat until smooth. Add molasses and orange juice and blend. Mix the flour with the spices and then add to wet mixture. Stir until dough is formed.
You may roll out dough at this point, but the whole wheat flour will absorb the liquid from the orange juice and blend the flavors better if let to chill for 30 minutes.
Divide the dough in half and roll one half to 1/8 inch thickness. Flour the cutter and cut out the cookies. Place on cookie sheet that has been lined with parchment paper or use silicone baking sheet liners. These will not spread much so they can be placed about 1/2 inch apart.
In order to assure a more evenly baked cookie, place one cookie sheet on the upper third of the oven rack and the other cookie sheet on the lower third oven rack. Bake for 5 minutes and then shift positions, and turn cookie sheets front to back. Bake another 5 minutes. Cool on rack. Be sure to cool completely before decorating.
Yield: 5 dozen 2-2/2 inch cut-out cookies
For the frosting:
Mix all ingredients in small bowl until the mixture is smooth and easy to spread. Add more milk if needed.
Beat the butter blend using a mixer until softened. Add sugar and beat until smooth. Add molasses and orange juice and blend. Mix the flour with the spices and then add to wet mixture. Stir until dough is formed.
You may roll out dough at this point, but the whole wheat flour will absorb the liquid from the orange juice and blend the flavors better if let to chill for 30 minutes.
Divide the dough in half and roll one half to 1/8 inch thickness. Flour the cutter and cut out the cookies. Place on cookie sheet that has been lined with parchment paper or use silicone baking sheet liners. These will not spread much so they can be placed about 1/2 inch apart.
In order to assure a more evenly baked cookie, place one cookie sheet on the upper third of the oven rack and the other cookie sheet on the lower third oven rack. Bake for 5 minutes and then shift positions, and turn cookie sheets front to back. Bake another 5 minutes. Cool on rack. Be sure to cool completely before decorating.
Yield: 5 dozen 2-2/2 inch cut-out cookies
For the frosting:
Mix all ingredients in small bowl until the mixture is smooth and easy to spread. Add more milk if needed.
Number of Servings: 60
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