Ginger Cookies With Orange Glaze Food

ORANGE GINGER COOKIES

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.

GINGER COOKIES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
• Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
• Roll dough into 1-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
• Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
• Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.

ORANGE GINGER STICKIES

Steps:

• For the dough: In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture completely until the flour mixture looks like sand.
• Coat the butter in the flour mixture, then use a box grater to grate the cold butter into the flour mixture and toss until all of the pieces are coated. Cut the butter into the flour by gathering the dry mix, pinching and dropping it for 30 to 60 seconds.
• Make a well in the center of the flour and butter mixture and add the buttermilk. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Transfer the dough on to the prepared work surface and dust the dough lightly with flour. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat rectangle, 1/2 inch thick. Fold the rectangle into thirds, like a letter, then repeat the same process of pressing the dough out and folding 2 more times. Lightly dust the dough as needed to prevent sticking. Place the folded dough on a sheet pan, cover with plastic wrap directly over the dough and chill for 15 minutes.
• For the filling: Combine the granulated sugar, brown sugar and salt in a small bowl, then mix in the orange zest; set aside.
• Dust the work surface with flour and roll out the dough into a 17-by-8-inch rectangle, 1/4 to 5/8 inch thick, with the longest end facing the edge of the counter. Brush the softened butter evenly over the dough. Sprinkle the sugar mixture over the butter and then the chopped ginger. Using both hands and starting from the long end, roll the dough as tight and neat as possible. If the dough gets too soft, place the roll on a sheet pan and chill for 15 minutes.
• Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
• Using a sharp knife, slice the rolled dough into 3/4-inch-thick slices. Place them in the buttered pan. Bake until the stickies start to brown, about 20 minutes.
• For the milk drizzle: Mix together the milk and vanilla extract in a small bowl and pour evenly over the stickies.
• Return the pan to the oven and bake until the milk is absorbed and the tops of the stickies are golden, another 20 to 25 minutes. Place the pan on a cooling rack.
• For the orange glaze: Combine the powdered sugar and orange juice in a small bowl and drizzle over the top of the stickies. Serve warm or at room temperature.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

RIBS WITH ORANGE-GINGER GLAZE

Steps:

• Combine ribs, 1/4 cup soy sauce, sliced ginger, green onions and star anise in Dutch oven. Cover ribs with water. Simmer until ribs are cooked through, about 20 minutes. Cool to room temperature in cooking liquid. Drain ribs. (Can be made 1 day ahead. Cover; chill.)
• Whisk broth, sugar, orange peel, minced ginger, garlic and 3 tablespoons soy sauce in bowl. Heat oil in wok or large skillet over high heat. Add ribs and broth mixture. Stir-fry until liquid is reduced to glaze, about 5 minutes.

ORANGE GINGER COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, cream the butter and sugar together.
• Beat in the egg, corn syrup and orange peel and mix well.
• Sift the dry ingredients and add to the creamed mixture.
• Roll into balls about the size of a walnut and place on a greased cookie sheet.
• Cover the balls on the cookies sheet with waxed paper and flatten with a glass.
• Bake at 400 degrees for 5 to 6 minutes.

GINGER ORANGE GLAZE

Steps:

• Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.

GINGER COOKIES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
• Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
• Roll dough into 1-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
• Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
• Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.