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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 36 |
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From Baked Explorations Ingredients:
4 cups all purpose flour |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground ginger |
1/2 teaspoon fresh grated nutmeg |
1/2 teaspoon ground cloves |
1 teaspoon baking soda |
4 tablespoons unsalted butter |
1/4 cup vegetable shortening |
3/4 cup packed dark brown sugar |
1/4 cup granulated sugar |
1 1/4 cups molasses |
3 tablespoons dark rum |
coarse sugar, for decor |
Directions:
1. In a bowl, whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat butter and shortening together until there are no visble lumps. Add both sugars and beat until just incorporated. Scrape sides of bowl, add molasses, and beat until mixture is uniform in color.
3. Prepare 1/3 cup very hot water. Add flour mixture to butter mixture, alternating with the hot water, in three parts, beginning and ending with flour mixture. Scrape sides of bowl, add rum, and mix for 15 seconds. Cover bowl and chill for at least 3 hours, or overnight.
4. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Dust a work surface with flour. Roll dough into a 1/4 inch thick round. Cut out cookies using a 2 to 3 inch round cutter. Transfer to baking sheets and sprinkle with sanding sugar.
5. Bake for 8 to 12 minutes, until they are set. Place baking sheet on a wire rack to cool for 5 minutes. Use a spatula to transfer cookies to rack and cool completely. May be stored in a airtight container up to 3 days.
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