A couple people have requested this recipe, so I will post it here. Since I can’t follow a recipe verbatim without tinkering here or there, it is a combination of two main recipes with some additions of my own. I almost always double it, but I am usually cooking for a group when I make these. I used this site for metric conversions: www.jsward.com/cooking/conversion.shtml
- 1/3 cup molasses (80 mL)
- 1/3 cup honey (80 mL)
- 1/3 cup brown sugar (80 mL, 60 grams)
- 1/3 cup softened butter (80 grams)
- 1 egg
- 1 TBS freshly grated orange peel (15 mL)
- 1 TBS Orange Flower Extract (15 mL)
- 1 teaspoon powdered ginger (I highly recommend Penzeys) (5 mL)
- 2 3/4 Cup Flour (about 12 oz, or 350 grams)
- 1/2 tsp baking soda (2.5 mL)
- 1/2 teaspoon salt (2.5 mL)
- 4 cups powdered sugar (400 grams)
- 1/2 cup butter (120 grams)
- 1 tsp vanilla (5 mL)
- 1 tsp Quantro (5 mL)
- 1 tsp Orange Flower Extract (5 mL)
- 3-4 TBS cream or milk (45-60 mL)
Sprinkles and small candies to decorate
Combine Molasses, Honey, Brown Sugar, Butter, Orange Peel, Egg and flavorings in bowl. Beat on medium until creamy. Add dry ingredients and beat until well mixed. Pile into a ziptop bag and chill in the refrigerator for a couple hours or overnight.
Heat oven to 375 F (180 C). Flour a board and roll out 1/2 the dough to 1/2 inch (1 cm) thick. Keep remaining dough in the fridge. Cut into desired shapes and transfer to a cookie sheet lined with a silicone mat or parchment paper. Place about 1 inch (2 cm) apart. Gather up remaining dough and reroll, adding in the dough from the refrigerator. Bake in batches for about 8 minutes, until set, but not brown. (Well, they will already be brown, but you don’t want them to be getting an extra oven-tan!) Cool thoroughly.
For frosting, combine butter and sugar in large bowl and beat together. Add in flavorings. Then add in enough milk that the frosting is spreadable. You can add colorings at this point if desired.
Decorate cooled cookies with frosting and small candies. Eat and Enjoy!