Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and extra touch of sweetness.
—MONIQUE HOOKER DESOTO, WI
PREP: 40 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 6 DOZEN
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 peel
2 teaspoons grated orange peel
1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
GLAZE
1/2 cup honey
2 tablespoons water
1. In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand about 20 minutes. Stir in butter; let stand 20 minutes longer.
2. Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon peel, orange peel and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight.
3. 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.
4. Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set.
Note: Dough can be made 2 days in advance. Simply wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
To freeze: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Per cookie: 66 cal., 2g fat (1g sat. fat), 6mg chol., 13mg sod., 12g carb. (7g sugars, 0 fiber), 1g pro.
Diabetic Exchanges: 1 starch, 1/2 fat.