Tinfoil Chef

With the summer months drawing to a close it is clearly that time of year once again, time to start thinking about things like Christmas cookies and what you plan to be making for Christmas. I realize that it’s a bit early yet but if you start thinking about it now then when the time comes you can have a plan of action ready you’ll know what you are going to make and have all of the ingredients on hand when you’re ready to start baking.

This recipe for Glazed Orange Ginger Cookies makes a cakelike drop style cookie that’s got a subtle sweetness to it.

Preheat oven to 375 degrees and Line a baking sheet with parchment paper.

Start by whisking together 6 cups of all-purpose flour, 2 teaspoons of baking soda and 2 teaspoons of baking powder and set it aside for a moment.

Then in another large bowl combine 1 cup of shortening and 2 cups of sugar. Beat the mixture until it’s light and fluffy. Add 2 eggs and beat until it’s smooth.

Use a fine grater to remove the zest from 3 large oranges. Add the zest and 3 tablespoons of very finely chopped candied ginger to the bowl and beat until it’s thoughroughly combined. Juicing the oranges should get you about 1 cup of orange juice which you can then add to the bowl and beat some more until it’s well mixed.

The dough may curdle a little but this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Drop the dough in 1-tablespoon mounds on the parchment paper lined baking sheet. Leave 2 inches between each mound. Bake for 8 to 10 minutes, or until the edges are lightly browned.

Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to finish cooling.

In a small bowl whisk together 1/2 cup of powdered sugar 2 tablespoons of orange juice to make a glaze. Drizzle the glaze over the cooled cookies. Let the glaze dry before storing the cookies.

6 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of baking powder
1 cup of shortening
2 cups of sugar
2 eggs
3 large oranges
3 tablespoons of very finely chopped candied ginger
1/2 cup of buttermilk
1/2 cup of powdered sugar
2 tablespoons of orange juice

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