Mexican Wedding Cookies

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon freshly ground if possible
• 1/8 teaspoon ground ginger
• 1 cup shortening
• 1 egg
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup orange juice freshly squeezed
• 1/8 cup orange liqueur
• 1 tablespoon grated orange zest
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon grated orange zest
• 1/2 cup sugar confectioner's

1. Preheat oven to 350 degrees F.
2. In a large bowl combine flour with baking powder, salt, cinnamon, and ginger. Set aside.
3. In a KitchenAid(R) Stand Mixer, cream the shortening until creamy. Add egg and sugar and cream until smooth.
4. In a small bowl combine vanilla, orange juice, orange liqueur, and orange zest and set aside.
5. Alternate dry ingredients and wet ingredients slowly to the mixture and mix until combined.
6. Lightly knead cookie dough together.
7. Fill a cookie press with the dough, and turn out cookies onto an ungreased KitchenAid(R) Professional-Grade Nonstick Cookie Sheet.
8. Bake until the cookies are lightly browned around the edges, 8 to 10 minutes.
9. Transfer to a wire rack, and let cool.
10. After baking, place warm cookies in the cinnamon-sugar-orange zest mixture or sift confectioner's sugar over cooled cookies.
11. These cookies can be stored in freezer bags in the refrigerator or freezer.

flour, baking powder, salt, ground cinnamon freshly, ground ginger, shortening, egg, sugar, vanilla, orange juice freshly squeezed, orange liqueur, orange zest, granulated sugar, ground cinnamon, orange zest, sugar

Taken from www.yummly.com/recipe/Mexican-Wedding-Cookies-2098872 (may not work)