• Queen's Desserts - 13

    From Dave Drum@1:18/200 to All on Thu Sep 22 09:35:44 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Double-Rye Ginger Cookies
    Categories: Cookies, Snacks, Herbs, Booze
    Yield: 25 servings

    MMMMM--------------------------COOKIES-------------------------------
    1 1/4 c A-P flour
    2 3/4 c Rye flour
    2 ts Baking soda
    2 ts Ground ginger
    1/2 ts Ground cinnamon
    1/2 ts Ground cloves
    1/2 ts Kosher salt
    5 oz Melted, unsalted butter
    1 c Packed light brown sugar
    1 lg Egg
    1 lg Egg yolk
    1/4 c Molasses
    1/2 c Fine chopped candied ginger
    +=PLUS=+
    25 sm Pieces candied ginger;
    - garnish

    MMMMM---------------------------GLAZE--------------------------------
    1 1/2 c ConfectionersgCO sugar
    1/4 c + 1 1/2 tsp. rye whisky
    pn Kosher salt

    Set the oven @ 350+|F/175+|C.

    Line 2 large rimmed baking sheets with parchment paper.

    In a small bowl, whisk together the all-purpose and rye
    flours, baking soda, dried ginger, cinnamon, cloves, and
    salt. In a medium bowl, whisk together the melted butter
    and brown sugar. Whisk in the egg, followed by egg yolk,
    then whisk in the molasses. Using a silicone spatula,
    fold the flour mixture into the egg mixture until nearly
    combined (a few dry streaks should remain). Add the
    candied ginger and continue folding until fully
    combined.

    Using a 1 ounce cookie scoop or a large spoon, divide
    the dough into 25 portions. Roll the portions gently
    into balls, then transfer to the prepared baking sheets,
    spaced at least 2" apart.

    Transfer to the oven and bake until the tops are cracked
    and cookies are golden around the edges, 12-14 minutes.
    Cool slightly, then transfer the cookies to a wire rack
    to cool to room temperature.

    MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk
    together the confectionergCO sugar, whisky, and salt until
    smooth. Dip the tops of the cookies into the glaze,
    shaking off any excess. Place a piece of candied ginger
    in the center of each cookie, using a little more glaze
    to adhere it if necessary. Set aside at room temperature
    until the glaze has set, about 30 minutes, before
    serving. Cookies will keep in an airtight container at
    room temperature for at least 5 days.

    By: Camilla Wynne

    RECIPE FROM: https://www.saveur.com

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