Ginger Shortbread Cookies

By Hklbrries

Ingredients

• 3 cups flour
• 1 cup light brown sugar
• 1/4 cup cornstarch
• 1 1/2 tbsp orange peel
• 1 tbsp ground ginger
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp molasses
• 1 tbsp water
• 1 egg
• 1 cup cold butter, cut into 1-inch pieces
• Icings and decorations

Preparation

Step 1

Mix flour, sugar, cornstarch, orange peel, ginger, pumpkin pie spice, baking soda and salt in 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 for 11 to 13 minutes at 350 F in a preheated oven. Cool on wire racks.

Decorate as desired with icings, sugars and sprinkles.