Ginger-Orange Stars

Directions

1. 1
   Sift first 7 ingredients into medium bowl.
2. 2
   Using electric mixer, beat butter in large bowl until fluffy.
3. 3
   Add sugar and beat until well blended.
4. 4
   Beat in molasses, egg yolk, orange peel, and vanilla.
5. 5
   Add flour mixture and beat just until blended.
6. 6
   Gather dough into ball.
7. 7
   Divide into 4 pieces.
8. 8
   Flatten each into disk.
9. 9
   Wrap each in plastic and chill until cold and firm, at least 4 hours.
10. 10
    Position racks in top third and bottom third of oven and preheat to 350F.
11. 11
    Line 2 baking sheets with parchment paper.
12. 12
    Roll out 1 piece of dough on lightly floured surface to 1/4-inch thickness.
13. 13
    Using 2 1/2- to 3-inch star-shaped cutter, cut out cookies.
14. 14
    Transfer cookies to prepared sheets, spacing 1/2 inch apart (cookies spread very little).
15. 15
    Gather scraps and reroll dough, cutting out more cookies.
16. 16
    Bake cookies 5 minutes.
17. 17
    Reverse baking sheets; bake until cookies are puffed and look slightly darker around edges, about 5 minutes longer.
18. 18
    Cool cookies on sheets 2 minutes.
19. 19
    Using thin metal spatula, transfer cookies to racks; cool.
20. 20
    Repeat with remaining dough pieces.
21. 21
    Sift 1 1/2 cups sugar into medium bowl.
22. 22
    Add 5 teaspoons water and vanilla; whisk until smooth.
23. 23
    Whisk in more sugar by tablespoonfuls, if necessary, until icing falls thickly off whisk.
24. 24
    Spoon icing into pastry bag fitted with 1/16-inch plain round tip or resealable plastic bag (cut tip off bag).
25. 25
    Pipe icing onto cookies.
26. 26
    Let stand until icing is hard, at least 3 hours.
27. 27
    (Can be made 2 days ahead.
28. 28
    Store airtight between sheets of waxed paper.)