Orange and spice sugar cookies

Instructions

• Finely grate 3 tbsp (45 mL) peel from orange. In a large bowl, using a fork, stir 5 cups (1.25 L) flour with orange peel, baking powder, salt, cardamom, cinnamon, pepper and cloves. In another large bowl, using an electric mixer on medium-high speed, beat butter with sugar until well mixed, at least 1 minute. Beat in eggs, one at a time, occasionally scraping down side of bowl. Then beat in vanilla. Using a wooden spoon, gradually stir in flour mixture just until mixed. Overmixing will toughen cookies. Then, if dough is too sticky to form into a ball, stir in remaining 1/2 cup (125 mL) flour, 2 tbsp (30 mL) at a time, until dough is soft but not sticky. You may not need all of flour. Divide dough into 4 equal pieces. Form each into a ball, then slightly flatten into a disc. Wrap each disc in plastic wrap and refrigerate until firm, about 1 hour or up to 3 days, or freeze up to 1 month.

• When ready to bake, remove dough from refrigerator and let stand at room temperature about 15 minutes. This makes dough easier to roll. Preheat oven to 375F (190C). Lightly spray or oil 2 baking sheets or line with parchment paper. On a floured surface, roll dough no thicker than 1/4 inch (0.5 cm). Cut out shapes about 2-1/2 inches (6 cm) wide. Place on baking sheets about 1 inch (2.5 cm) apart. Leave plain or lightly brush with water and scatter colourful sprinkles overtop. Bake in centre of preheated 375F (190C) oven, rotating sheets halfway through, until cookie edges are lightly golden, 8 to 10 minutes. Let cool on wire racks. Store in an airtight container in a cool place or in the refrigerator up to 2 weeks.