Ingredients
1/2 cup butter, softened1/2 cup creamy peanut butter1/2 cup sugar1 large egg, room temperature1/2 cup molasses2 tablespoons thawed orange juice concentrate3-1/2 cups all-purpose flour2 teaspoons ground cinnamon1/2 teaspoon baking sodaGLAZE:2-1/2 cups confectioners’ sugar2 to 4 tablespoons water1 tablespoon butter, softened1 tablespoon light corn syrup1/2 teaspoon vanilla or orange extract
Preparation
In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture.
Divide dough into 3 portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are firm and edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.
