3 cups flour
1 cup light brown sugar
1⁄4 cup Argo Corn Starch or Kingsford’s Corn Starch
1 1⁄2 Tbsp dried orange peel
1 Tbsp ground ginger
1 Tbsp pumpkin pie spice
1 tsp. baking soda
1⁄2 tsp. salt
2 Tbsp. molasses
1 Tbsp. water
1 egg
1 cup cold butter, cut into 1-inch pieces
Icings, sugars and sprinkles.

MIX flour, sugar, cornstarch, orange peel, ginger, pumpkin pie spice, baking soda and salt in a large mixing bowl. Whisk molasses, water and egg in small bowl; set aside.
POUR molasses mixture over flour; beat with mixer until dough forms a ball. Knead for 2 to 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.
CUT butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal.
ROLL dough on lightly floured surface to 1⁄4 inch thickness. Cut with cookie cutters. Place on baking sheets.
BAKE for 11 to 13 minutes in a preheated 350° F oven. Cool on wire racks.
DECORATE as desired with icings, sugars and sprinkles.

Prep Time: 30 minutes;
Chill Time: 2 hours
Bake Time: 11 minutes
Yield: 3 dozen cookies