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To prepare the gingerbread dough: In a large bowl, combine 1/4 cup butter, shortening and 1 ounce cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, salt, cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in 1 egg and the molasses until combined. Beat in as much of the 2 1/2 cups flour as you can with the mixer. Stir in the remainder of the 2 1/2 cups flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
To prepare the orange dough: In another large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, beating until light and fluffy. Beat in egg, orange zest and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remainder of the flour. If desired, tint dough with orange food coloring. Divide dough in half. Cover and chill for about 1 hour or until dough is easy to handle.
Place each dough portion between two sheets of wax paper; roll each portion into a 10-by-7-inch rectangle. Remove top layers of wax paper. Brush the tops of the gingerbread dough rectangles with egg white. Invert one orange dough rectangle on top of one gingerbread dough rectangle; remove top layer of wax paper. Roll up dough from one long edge. Pinch dough edges to seal. Wrap roll in plastic wrap. Repeat with the remaining gingerbread and orange dough rectangles. Freeze dough rolls for about 1 hour or until firm enough to slice.
Preheat oven to 350°F. Line baking sheets with parchment paper; set aside. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on prepared pans.
Bake for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool completely.