A new recipe that was being considered for the annual Christmas cookie marathon this year. Guess what …. it makes the list! Easy to make and keeps well, the spicy flavors are incredibly enhanced with a cup of coffee on the side.
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins
- 2 tbsp crystalized ginger, finely chopped
- 1 heaping tsp ground cinnamon
- 1/2 tsp ground allspice
- 3/4 cup dark brown sugar
- 1/2 cup molasses
- 2 large eggs
- 3/4 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp water
- Whisk flour, baking soda and salt together; set aside. Process raisins and ginger in a food processor until mixture sticks together and only small pieces remain, about 20 seconds. Melt butter in a small saucepan over medium-low heat. Cook, swirling saucepan occasionally, until butter is brown, 8-10 minutes. Add cinnamon and allspice and cook until fragrant, about 15 seconds. Stir butter mixture into raisin mixture until fully combined; set aside and allow to cool completely. Stir brown sugar, molasses, and eggs into butter mixture until combined. Fold in flour mixture, cover with plastic wrap, and refrigerate for 1-2 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Divide dough into 4 pieces. On a lightly floured surface, roll each piece out into a 10×4-inch rectangle. Use enough flour to prevent sticking onto surface. Transfer two rectangles onto each prepared baking sheet. Bake until edges are set but center is still soft; 15-20 minutes. Allow to cool on baking sheet.
- Whisk powdered sugar with maple syrup and water. Add more water if necessary to create a thick glaze. Drizzle cooled cookies and let stand for 15 minutes. Cut into 2-inch pieces and serve.