From Black Forest Cuisine: The Classic Blending of European Flavors
By Walter Staib
6 1/4 c. all-purpose flour
2 1/4 tsp. baking soda
1 tbs. ground ginger
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cardamom
1/8 tsp. ground mace
3/4 c. apple cider
1/2 c. dark molasses
1/4 c. honey
1/4 c. maple syrup
1/4 lb. (1 stick) unsalted butter
1/4 c. dark brown sugar
1/4 c. granulated sugar
2 tbs. chopped fresh ginger
- Stir together the flour, baking soda and spices into a large bowl.
- Stir together the cider, molasses, honey and maple syrup in a medium bowl.
- Place the butter in the bowl of an electric mixer fitted with the paddle attachment and begin mixing on medium speed. While mixing, add the sugars and ginger and continue mixing until light and fluffy, stopping once to scrape down the sides of the bowl.
- Continuing to mix on medium speed, gradually add the wet ingredients to the butter and sugar, pouring in a thin steady stream and stopping once to scapr down the sides of the bowl.
- Reduce the mixing speed to low and gradually add the dry ingredients, mixing just until combined. Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour.
- Preheat the oven to 375 and line baking sheets with parchment paper or silcone mats.
- Working with about 1/4 of the dough at a time, place it on a lightly floured work surface and roll to 1/4 inch thick. Cut into desired shapes, arrange the cookies about 2 inches apart on the baking sheets and bake until they have lightened in color, about 12-15 minutes. Cool the cookies completely on wire racks and store in airtight containers.
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