Ginger Shortbread Cookies

3 cups flour
1 cup brown sugar
¼ cup cornstarch
1 ½ Tbsp dried orange peel
1 Tbsp pumpkin pie spice
1 Tbsp ground ginger
1 tsp baking soda
½ tsp salt
2 Tbsp molasses
1 Tbsp water
1 egg
1 cup cold butter, cut into 1-inch pieces
Creamy White Frosting in desired colors

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 a small bowl; set aside. Cut butter into flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. Knead for 2 or 3 minutes until smooth. Divide in half, wrap in plastic wrap. Chill a minimum of 2 hours.

Preheat oven to 350 degrees. Roll dough on lightly floured surface to ¼-inch thickness. Cut with cookie cutters. Place on baking sheets. Bake for 11 to 13 minutes. Cool on wire racks.

Decorate as desired with colored frosting.