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

 Uncle Dirty Dave's Archives

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