Description
From baked explorations
Ingredients
- Flour
- Salt
- Ground Ginger
- Nutmeg
- Ground Cloves
- Baking Soda
- Unsalted Butter
- Vegetable Shortening
- Dark Brown Sugar
- Granulated Sugar
- Molasses
- Dark Rum
- Coarse Sugar
Instructions
- In a bowl, whisk the flour, salt, ginger, nutmeg, cloves, and baking soda together
- 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
- 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
- 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
- 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