MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gingerbread Latte Cookies
 Categories: Cookies, Snacks, Herbs
      Yield: 18 Servings

MMMMM--------------------------COOKIES-------------------------------
    1/4 c  Unsalted butter (168 g)
    1/4 c  Espresso powder (22 g)
      1 tb Fresh ginger (17 g);
           - fine grated
      2 ts Ground ginger
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/4 ts Ground clove
    1/2 c  Granulated sugar (100 g)
    1/2 c  Dark brown sugar (107 g);
           - packed
    1/4 c  Unsulphured molasses (80 g)
      1 ts Kosher salt
      1 lg Egg
      2 ts Vanilla extract
      1 ts Baking soda
      2 c  A-P flour (252 g)

MMMMM--------------------------COATING-------------------------------
    1/4 c  Granulated sugar (50 g)
      2 ts Espresso powder
    1/2 ts Ground ginger

  Melt the butter in a medium saucepan over medium. When it begins to
  bubble and get foamy, remove from the heat and whisk in the
  espresso powder, fresh ginger, ground ginger, cinnamon, nutmeg, and
  clove. Scrape the butter mixture into a medium mixing bowl and set
  aside to cool for about 5 minutes.

  Add the sugars, molasses, and salt to the bowl and whisk vigorously
  to combine. Add the egg, vanilla, and baking soda and continue
  whisking until the mixture appears smooth and it's the consistency
  of thin pancake batter, about 2 minutes. Add the flour and mix
  until evenly incorporated. Cover and chill the dough for at least
  2 hours and up to 2 days before baking.

  Set oven @ 375°F/190°C, with racks on the lower and upper thirds.
  Line 2 baking sheets with parchment paper. Prepare the coating by
  combining the granulated sugar, espresso powder, and ground ginger
  in a small bowl.

  Using a 2 tb (1 oz) scoop, scoop the dough and, using your hands,
  roll into walnut-size balls. Alternatively, for each cookie, use a
  1 tb measure to scoop 2 tb dough and roll them into a ball. Toss in
  the sugar mixture to coat.

  Place the portioned dough 2" apart on the prepared baking sheets
  and bake, rotating the sheets on the racks halfway through, until
  the cookies have spread slightly and appear craggy on the surface,
  about 10 minutes. Allow to cool on the baking sheets for 3 minutes,
  then transfer to a wire rack to cool completely. The cookies will
  flatten once cooled. These cookies keep in an airtight container at
  room temperature for 4 to 5 days, if they last that long.

  Recipe by Vaughn Vreeland

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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