Preheat oven 350 bake or 325 convection
Yield: 24 cookies
Ingredients for Cookies:
1/2 cup (1 stick) butter, unsalted
3/4 cup sugar
1/4 cup molasses
1/4 cup Jo Snow Ginger Ginger Syrup
1 egg, large
3 cups flour, all purpose
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
2 teaspoons baking soda
1 teaspoon salt, Kosher
Ingredients for the Glaze:
1/2 cup sugar, powdered
2 Tablespoons Jo Snow Ginger Ginger Syrup
Method:
1. Using an electric mixer, cream the butter until light and fluffy about 3 minutes. Scrape the sides of the bowl with a rubber spatula and cream for 1 more minute.
2. Add the sugar, molasses and Jo Snow Syrup, continue beating until the butter mixture is light and fluffy. **( It is helpful to spray a the measuring cup with canola oil before pouring the molasses into the cup, it keeps the molasses from sticking to the cup)
3. Add the egg and mix well.
4. In a medium bowl combine the flour, spices, baking soda and salt.
5. Add the spiced flour mixture to the butter mixture. Mix until incorporated but do not over mix.
6. Sprinkle flour on a clean counter top and place this slightly sticky dough on it. Generously sprinkle the dough with more flour. Roll the dough out to a large rectangle 1/3” thick. Slide a long thin palette knife or spatula under the dough to loosen it.
7. Using a fluted pastry wheel cut the rectangle into 2” diagonal strips. Then cut the dough in the opposite direction into 2” diagonal strips, creating 3”- 4” fluted diamond shapes.
8. Transfer these diamond shapes to a parchment lined cookie sheet or use a Silpat liner.
9. Bake for 8 minutes.
10. While they are in the oven combine the powdered sugar and 2 Tablespoons of Jo Snow Ginger Ginger Syrup to form a glaze.
11. Remove cookies from the oven, cool for 5 minutes.
12. Using a pastry brush, brush each cookie with the glaze.
13. Allow to set and cool completely, the glaze will harden as it sets.
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