My daughter developed this amazing holiday recipe. I think you will love the texture and flavor!
Makes 15 medium-large cookies.
Ingredients:
- 1 stick (8 Tbsp) butter
- 1/2 cup raw or granulated sugar
- 2 1/2 tbsp molasses
- 1/2 Tbsp ginger
- 1/2 Tbsp cinnamon
- 3/4 tsp ground cloves
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 1/2 Tbsp water
- 1 tsp spiced rum (optional)
- zest of 1 medium orange
- 1-2 Tbsp yogurt or butterscotch baking chips (optional)
Directions:
- In a small skillet or saucepan over low heat, brown the butter by melting it; then stirring for 5 minutes or until lightly browned. Set aside for 5 minutes to cool slightly before proceeding with recipe.
- Heat water in the bottom of a bain-marie until simmering. Turn heat down to lowest setting.
- Very gradually, add browned butter. to bain-marie Then add raw sugar, molasses, ginger, cinnamon, and cloves. Stir gently and continuously for 10 minutes to develop flavors.
- Carefully avoid steam as you remove the top of the bain-marie from heat.
- To the contents of the bain-marie, sift in the dry ingredients: flour, baking soda. and salt. Stir until combined.
- Add water, rum, and orange zest. Bring together into a dough ball.
- Cover tightly with plastic wrap and refrigerate dough 1 hour, or until ready to roll out.
- Preheat oven to 300 degrees F and line a large cookie sheet with parchment paper.
- Divide dough in 2 or 3 dough balls and press one in a disc. Using a rolling pin, roll between sheets of wax paper.until it is 1/4 to 1/3 inch thick. Cut with cookie cutter(s). Place cut cookies on prepared baking sheet.
- Repeat with remaining dough balls.
- Bake in center oven 15 minutes or until they are firm on top, but give a little when lightly pressed.
- Remove from oven; transfer to cooling rack, and press yogurt chips in gently. (They will melt a bit and “glue” themselves on, so do not disturb until cooled.)
- Cool fully. Store cookies in a paper bag or Christmas tin.. (These cookies are best the 2nd or 3rd day.)