Long lost bbuffet contributor, Ellen, here.  A friend gave me the greatest gingerbread cookie recipe.  Rolls and cuts like a charm and tastes fantastic.

3 C. flour
1 C. light brown sugar
1/4 C. corn starch
1 1/2 T. orange rind
1 T. ginger
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 T. molasses
1 T. water
1 egg
1 C.  cold butter, cup into 1 inch pieces

Icing
2 cups powdered sugar
1/2tsp. vanilla
2 T.  milk (add additional milk to reach desired consistency)

  1. Mix flour, sugar, cornstarch, orange rind, ginger, pumpkin pie spice, soda and salt in a large mixing bowl.
  2. Whisk molasses, water and egg in a small bowl; set aside.
  3. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  4. Pour molasses mixture over flour; beat with mixer until dough forms a ball.
  5. Knead 2-3 times until smooth.
  6. Divide in half; wrap in plastic wrap and chill for 2 hours.
  7. Roll dough on lightly floured surface to 1/4 inch thickness.
  8. Cut with cookie cutters, place on baking sheets.
  9. Bake 11-13 minutes in 350 degree oven-cool on wire racks.
  10. Decorate with icing.
Author:       Categories: Cookies, Desserts, Recipes with Pictures

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