- 1 1/4 cup shortening
- 1 egg yolk plus 1 egg, whisked
- 2/3 cup sugar
- 1/4 cup orange liqueur
- 2 tablespoons bourbon
- 1/3 teaspoon salt
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup light brown sugar
- Powdered sugar, optional
- Eggnog, for serving
Preheat the oven to 350 degrees F and prepare 3 cookie sheets with silicone mats or nonstick sprayed parchment paper.
In a mixer with a whisk attachment, mix shortening and egg yolk for 3 to 4 minutes or until airy. Then add sugar, orange liquor, bourbon and salt, mixing again for 2 to 3 minutes until well mixed. Remove from mixer. Then in a bowl, combine flour and baking powder, whisking until well mixed. Once flour/baking powder is mixed, add sugar/shortening and mix well until all flour has been evenly mixed into sugar liquid. After mixing, allow mixture to sit in refrigerator for 10 to 15 minutes.
After cooling, roll dough out to 1/4-inch thickness with a rolling pin on a clean flour counter. Cut into desired cookie shapes, then repeat process until all dough is cut. Next, place cookies on prepared cookie sheets 3 to 4 inches apart.
Finally blend cinnamon, ginger, and brown sugar in a small bowl until well mixed. Then brush cookie with the whisked egg and finish with topping, spreading evenly. Then bake for about 15 minutes or until done.
Finish with powdered sugar, serve with eggnog and enjoy.