Part of the article “Festive Delights”
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Gingerbread Cookies with Crushed Almonds & Dark Rum
By Cynthia Peters
The dark rum and crushed almonds puts a nice spin on this traditional holiday cookie. The dough can be frozen at ball stage prior to rolling in the sugar for future baking. Just freeze on a tray lined with Culinary Parchment paper for about one hour, then place in a freezer bag. Let thaw 10 minutes before baking then roll in the sugar. Bake for 12-14 minutes.
Ingredients:
- ¾ cup (175mL) unsalted butter, room temperature
- 1/3 cup (75mL) packed brown sugar
- 1/3 cup (75mL) cane or white sugar, plus some for rolling
- 1 large egg yolk
- 2 teaspoons (10mL) dark rum
- ½ cup (125mL) dark molasses
- 1¼ cups (310mL) whole wheat flour
- 1 cup (250mL) crushed almonds
- 1 teaspoon (5mL) baking soda
- 1 teaspoon (5mL) ground cinnamon
- 2 teaspoons (10mL) ground ginger
- 1 teaspoon (5mL) ground cloves
- ¼ teaspoon (1.25mL) salt
Preparation Instructions:
- Preheat oven 375F degrees (190°C)
- Place the butter in the bowl and cream until soft, using electric mixer or by hand. Add the two sugars and mix well until smooth.
- Stir in the egg yolk and rum. Add molasses slowly ensuring 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 until all the ingredients are incorporated.
- Place the bowl of cookie dough in the fridge for 15 minutes.
- With wet hands, form 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 leaving a minimum of 2.5 inches between cookies. Place the tray in the middle rack of the oven.
- Bake 10 to 12 minutes, until you see cracks forming on the surface of the cookies.
- Remove from oven and cool on baking rack.
Makes 3 dozen.
