Preparation info

  • About

    6 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • ¾ cup sugar
  • 1 egg
  • ¾ cup molasses
  • 2 teaspoons grated orange rind
  • cups sifted all-purpose flour
  • 1 teaspoon sugar
  • teaspoons ground ginger
  • teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • Ornamental Frosting


    1. Cream the butter and sugar well. Beat in the egg and then the molasses and orange rind.

    2. Sift together the dry ingredients and gradually stir into the creamed mixture. Mix to blend. Wrap in aluminum foil and chill for at least four hours, preferably overnight.

    3. Preheat oven to moderate (375°F.).

    4. Roll out the dough on a lightly floured board to one-quarter-inch to one-eighth-inch thickness. Cut into shapes with floured cutters and place on greased baking sheets. The cookies may be decorated at this point with sprinkles, raisins, cinnamon candies and silver dragées.

    5. Bake for about ten minutes. Cool on wire racks and decorate with frosting.