CITRUS GINGERBREAD COOKIES

Citrus Gingerbread Cookies image

Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin

Provided by Taste of Home

Time 50m

Yield 6 dozen.

Number Of Ingredients 14

Ingredients

3/4 cup sugar
1/2 cup honey
1/2 cup molasses
1/2 cup unsalted butter, cubed
1 large egg
3-1/2 cups all-purpose flour
1/4 cup ground almonds
2 teaspoons baking powder
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
GLAZE:
1/2 cup honey
2 tablespoons water

Steps:

In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges