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1
Heat the butter, sugar, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4 to 5 minutes.
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2
Pour into a large bowl and cool until tepid, about 20 minutes.
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3
Add the egg, salt and baking soda and beat well to combine.
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4
Add half the flour and beat until barely combined.
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5
Add the remaining flour and beat until barely combined.
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6
The dough should be sticky but manageable; if it is too wet, add a little flour.
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7
Form into a large ball and wrap in plastic.
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8
Refrigerate for at least 8 hours.
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9
Heat oven to 350 degrees.
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10
Divide the dough in two.
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11
Place one half on a floured work surface, and sprinkle a little flour on top.
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12
With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick.
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13
Sprinkle flour on work surface as needed to prevent sticking.
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14
Cut into shapes with cookie cutters.
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15
Arrange about 1/2 inch apart on a greased cookie sheet.
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16
Beat egg white with 1/4 cup water and lightly brush on the cookies.
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17
Sprinkle with raw sugar.
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18
Bake 8 to 10 minutes, until cookies begin to darken around the edges.
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19
Let cool one minute before transferring to racks to cool.
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20
Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.
