Chewy Gingerbread Cookies with Rum & Almonds

Makes 3 dozen

3/4  cup unsalted butter, room temperature
1/3  cup packed brown sugar                                                                                  
1/3 cup cane or white sugar, plus some for rolling
1 large egg yolk
2 teaspoons dark rum
½ cup dark molasses
1¼ cups whole wheat flour
1 cup crushed almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
¼ teaspoon salt

Preheat oven 375F degrees

By hand or with an electric mixer, Place the soft butter in the bowl and cream till soft. Add in the two sugars and mix till well incorporated and smooth. Add in the egg yolk, rum and stir. Add in the molasses slowly and ensure the entire mixture is well combined.

In another bowl, place all the dry ingredients and stir. Slowly add this mixture a bit at a time into the molasses mixture and stir well till all the ingredients are incorporated.

Place the bowl of cookie dough in the fridge for 15 minutes.

With wet hands, make cookie balls just a bit smaller than a golf ball. Roll each ball into the cane sugar. Place on a cookie sheet lined with Culinary Parchment Paper. Leave a minimum of 2.5 inches between cookies.  Place the tray in the middle rack of the oven.

Bake about 10 to 12 minutes, until you see cracks forming on the cookies. Remove from oven and cool on racks. Repeat baking process if you can’t fit all the cookies on your first sheet.

NOTE: These cookies can be frozen at the ball stage, prior to rolling in the sugar. Freeze on a tray lined with parchment for about an hour and then place in a freezer bag. Let thaw 10 minutes before baking and roll in the sugar. Bake 12 to 14 minutes.

 

 

By | 2016-12-15T13:33:34+00:00 December 4th, 2011|Desserts|0 Comments