Instructions: To prepare dough: In large mixer bowl, combine brown sugar, butter, molasses, egg and orange peel. Beat at medium speed, scraping bowl often, until smooth and creamy, about 1 to 2 minutes. Add 2 3/4 cups flour, ginger, baking soda and salt. Reduce speed to low. Continue beating, scraping bowl often, until well mixed, about 1 to 2 minutes. Cover; refrigerate at least 2 hours.

On well-floured surface, roll out dough, half at a time, to 1/4-inch thickness. (Keep remaining dough refrigerated.) Cut with 3- to 4-inch cookie cutters. Place 1 inch apart on well-greased cookie sheets. If cookies are to be hung as decorations, make a hole in each, 1/4 inch from top with end of plastic straw. Bake in a preheated 375-degree oven 6 to 8 minutes or until no indentation remains when touched. Remove to racks and let cool completely.

To prepare frosting: In small mixer bowl, combine powdered sugar, butter, milk and vanilla. Beat at low speed, scraping bowl often, 1 to 2 minutes or until fluffy. If desired, beat in a few drops of food color. Decorate cookies with frosting.

Yield: 4 dozen cookies.

Testers notes: These can be frozen. Store in an airtight container. The flavor increases with age. This is a winner for flavor and texture. I recommend this recipe highly.

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