Gingerbread Cookies with Juniper Glaze
- 2 1/4 cups whole wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks of unsalted butter, room temperature
- 1/2 cup golden brown sugar, packed
- 1/4 cup light molasses
Glaze and decoration
- 3/4 cup half and half
- 1/3 cup juniper berries, lightly crushed
- 1 pound powdered sugar
- To prepare the cookie dough, whisk the flour, spices and salt together in a bowl. Cream the butter and sugar in large bowl until fluffy. Beat in molasses and then add the dry ingredients; mix together. Divide the dough into 4 balls and shape into flat disks. Wrap with wax paper, place into a container or plastic bag and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F. Roll out the disks of dough to about 1/8″ and use a cookie cutter to cut out shapes. Gather up any scraps, roll into a ball and chill before rolling out again. Transfer cut dough to a baking or cookie sheet lined with parchment paper. Bake for about 12 minutes, or until almost firm in the center. Let cool briefly on baking sheets before removing and then cool on racks.
- To make the glaze, add the half and half and juniper berries to a small pot. Bring to a simmer. Remove from heat, cover and let cool. Chill for 5 hours in the refrigerator and then strain. Place powdered sugar in a bowl. Whisk in the half and half to make a spreadable glaze. Glaze can be used as-is or colored with food coloring.
- Frost cookies. Sprinkle them with colored sugar or other decorations while glaze is soft. Let stand until glaze sets before storing either airtight at room temperature for 3 days or frozen for several weeks.
Makes about 64 2″ diameter cookies. Slightly modified from this recipe