Combine flour, baking soda and spices. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add dry pudding mix, orange zest and egg; beat 2 min. Gradually add flour mixture, mixing well after each addition. Divide dough into thirds; roll each into ball. Wrap individually in plastic wrap; flatten into disk. Refrigerate 30 min.
Heat oven to 350°F. Roll out each disk into 1/4-inch thickness on lightly floured surface. Use 3- to 3-1/2-inch holiday cookie cutters to cut into desired shapes, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets. Use small knife to cut 1/4-inch-wide notch from base to center of each cutout; remove and discard notch.
Bake 9 to 12 min. or just until centers are firm to the touch. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Mix powdered sugar and water until blended. Use to decorate cookies as desired.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
38 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.