This cookie envelops an incredible bouquet of spices from the first bite. Thanks to the use of molasses, the dessert is similar to butterscotch and chews nicely. Sugar collects all the flavors and aromas of spices into a single composition and further emphasizes them. With such cookies you definitely will not freeze in winter cold! Share with friends: 
Time: 5 hours. 20 minutes. Complexity: easy Quantity: one 8 figured cookies Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. premium flour, + optionally for sprinkling surfaces and rolling dough
- 3 tbsp. l ground ginger
- 1 tbsp. l ground cinnamon
- 1 tbsp. l ground black pepper
- 1 tsp fine salt
- 3/4 tsp baking soda
- 0.5 tsp ground allspice
- 0.5 tsp freshly grated nutmeg
- 1/4 tsp cayenne pepper
- 1/4 tsp baking powder
- 110 gr. butter, room temperature, cut into pieces
- 3/4 Art. granulated sugar
- 0.5 tbsp. molasses
- 1 large egg
- 2 tbsp. powdered sugar
- 1/4 Art. dry egg white
- Decoration: Cinnamon-flavored candies (e.g. Red Hots), chocolate chips, raisins or jelly beans
- Special equipment: small curved pastry spatula
Recipes with similar ingredients: premium flour, sugar powder, ground ginger, cinnamon, black peppercorns, pepper allspice, ground cayenne pepper, eggs, molasses
Recipe preparation:
- Cooking: in a medium-sized bowl with using a whisk, mix flour, ginger, cinnamon, black pepper, salt, soda, allspice, nutmeg, cayenne pepper and baking powder dough.
- In a large bowl with an electric mixer at medium speed whisk the sugar and butter until pale air mass, about 3 min. (clean as necessary bowl wall with a spatula). Stir in the molasses, then the egg (the mixture will become curdled). Pour the mixture with flour and beat at low speed until the dough is smooth. Divide it into 2 parts, each of them, give the shape of a flat disk and wrap individually in cling film. Put in the refrigerator for at least 2 hours or for the entire night.
- Install the grills in the upper and lower third of the oven; warm up oven to 175 ° C. Cover 2 baking sheets with parchment.
- Remove 1 dough disc from the refrigerator and roll it onto a well-floured surface to a thickness of 6 mm .; sprinkle dough on top and, if necessary, bottom flour and go curved spatula to prevent sticking (if the dough looks cracked or some piece has fallen off, hold it to outer edge).
- Using special molds, cut out cookies from the dough, trying to leave minimal indentation between them. Pull it all out scraps left around each cookie and, using a small pastry spatula, shift the curly dough onto the prepared baking sheets, at a distance of about 2.5 cm from each other. Connect all scraps of dough and roll it again; cut out cookies. Put in the freezer for about 15 minutes to make the dough hardened.
- Bake for about 12 minutes. until the cookies get a little hard to the touch, but do not let its edges turn brown, in In the middle of cooking, open the baking sheets and swap them. Do the same with the remaining test drive.
- Cool the cookies for 5 minutes. in baking sheets and then transfer to a wire rack and leave for about 20 minutes. before cooling completely (as it cools, it will become more solid).
- Glaze preparation: in a large bowl, mix sugar powder, dry egg white and 3 tbsp. l water and whisk electric with a mixer at low speed until the glaze thickens, try do not draw too much air into the mixture (glaze should be snow-white and thick, not airy and bubbly).
- Put the icing in the bag with the clasp and cut one of corners to get a hole of the desired size. Arbitrarily garnish cookies with icing, and while it is still wet stick on her sweets. Leave on for approximately 1 hour at room temperature. to freeze the icing.
