1Preheat oven to 375°F.
2In medium bowl, combine flour, orange zest, cinnamon, ginger, baking soda, salt and allspice; set aside. In large bowl, cream butter and sugar using electric mixer. Add egg and molasses; mix well.
3Gradually add flour mixture to butter mixture, mixing until well blended.
4Divide dough into 2 portions. Roll dough to 1/8-inch thickness on floured surface.
5Dip harvest cookie cutters in flour before making cut-outs.
6Cut out shapes from dough; transfer to ungreased cookie pan, spacing 1 inch apart.
7Bake 7-9 minutes or until cookies are golden brown. Remove from oven; cool cookies 2 minutes on pan.
8Transfer cookies to cooling grid using cookie spatula; cool completely.
9Store cookies in airtight container at room temperature for up to 1 week.
source: Family Features