Candied Ginger-and-Orange Icebox Cookies

Made by Ose - 2019

Source: Better Homes and Gardens

prep:30 mins  

chill:4 hrs 

bake:8 mins at 350° per batch

Yield:about 70 cookies

Ingredients

Ingredient Checklist

• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 ½ teaspoons baking powder
• ⅛ teaspoon salt
• 1 egg
• 2 cups all-purpose flour
• ⅓ cup finely chopped crystallized ginger
• 4 teaspoons finely shredded orange peel
• ¾ cup coarse white decorating sugar

Directions

Instructions Checklist

• Step 1

  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, crystallized ginger, and orange peel (mixture will be crumbly). Use your hands to knead the mixture until it comes together.

Instructions Checklist

• Step 2

  Divide dough into three portions. Shape each portion into about a 7-inch roll. Spread decorating sugar on waxed paper. Roll rolls in decorating sugar to coat. Wrap rolls in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice.

• Step 3

  Preheat oven to 350°F. Lightly grease cookie sheets. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets. Sprinkle each slice with some of the remaining decorating sugar.

• Step 4

  Bake for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire racks; cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Per Serving:

46 calories; total fat 1g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 6mg; sodium 25mg; potassium 19mg; carbohydrates 8g; fiber 0g; sugar 4g; protein 0g; trans fatty acid 0g; vitamin a 49IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 10mg; iron 0mg.

Cranberry-Pecan Bars

350°F YIELD: 36 bars

1 cup all-purpose flour
2 tbsp. Sugar
1/3 cup margarine or butter
½ cup finely chopped pecans
1 ¼ cups sugar
2 tbsp. All-purpose flour
2 beaten eggs
2 tbsp. Milk
1 tbsp. Finely shredded orange peel
1 tsp. Vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans

For crust, in a medium mixing bowl combine the 1 cup flour and the 2 tbsp. Sugar. Using a pastry blender, cut in the margarine till mixture resembles coarse crumbs. Stir in ½ cup pecans. Press flour mixture into the bottom of an ungreased 13x9x2” baking pan. Bake in a 350° oven for 15 minutes.
Meanwhile in a large mixing bowl combine the 1 ¼ cups sugar and the 2 tbsp. Flour. Stir in the eggs, milk, orange peel and vanilla. Fold in the cranberries, coconut and ½ cup pecans. Spread over partially baked crust. Bake in a 350° oven for 25 to 30 minutes more or till top is lightly browned. Cool in pan on a wire rack. While still warm, cut into bars. Cool completely.