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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