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 Unsalted butter; melted
      1 c  Light brown sugar; packed
      1 lg Egg
      1 lg Egg yolk
    1/4 c  Molasses
    1/2 c  Candied ginger;
           - fine chopped, plus:
     25 sm Pieces candied ginger;
           - for garnish

MMMMM---------------------------GLAZE--------------------------------
  1 1/2 c  Confectioners' sugar
    1/4 c  Rye whisky; +1-1/2 ts
      1 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 oz 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 to 14 minutes. Cool
  slightly, then transfer the cookies to a wire rack to cool to room
  temperature.
  
  Glaze:

  In a small bowl, whisk together the confectioner' 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.
  
  Recipe by Camilla Wynne
  
  Recipe FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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