Spice Up Your Gingerbread with a Juniper Glaze | Ginger Ducks Recipe

Описание: I tried to think of a cookie pun, but all the ones I came up with were fowl.

Welcome to Scraping the Bowl 2021, a beloved institution at Earth Eats and not branding we came up with half-jokingly while filming. We're baking up four holiday cookie recipes, right before Christmas.

First up is one of Kayte Young's favorite traditions: not gingerbread people, or gingerbread trees - ginger ducks. But today we're stepping things up with a Juniper berry glaze for new spin on the Christmas stalwart.

This recipe is inspired by one from Sara Perry for Bon Appetit.

Be sure to subscribe so you don't miss more cookies later this week. And find the Earth Eats podcast wherever you get your podcasts.

Music - Universal Production Music
©2021 Trustees of Indiana University

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Ingredients
For the ginger cookies:
2 1/4 cups all-purpose flour
1 tsp ground ginger
1 tsp allspice or ground spiceberry
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) brown sugar
1/4 cup molasses

For the glaze:
1/2 pound powdered sugar
1/3 cup (1 oz) juniper berries, lightly crushed
1/4 cup half and half

Instructions:
Combine first 6 ingredients in medium bowl and set aside. Beat butter and sugar in the bowl of a stand mixer until fluffy. Add molasses and beat until fully combined. Add dry ingredients and beat on low until fully combined. bring the dough together with your hands, divide into 2 pieces and shape into disks. Wrap or store in an airtight container and chill for 2 hours or more.

Now is a good time to start the glaze, so that it has time to chill. (see below)

Once the dough is chilled, preheat oven to 350°F. Line a baking sheet with parchment. Roll one disk of dough disk to 1/8-inch thickness. Using the cookie cutter of your choice (preferably duck shaped), cut out cookies. Transfer to the baking sheet. Gather scraps; chill and repeat until most of the dough is used.

Bake the cookies 10-12 minutes or until almost firm in the center. Leave the cookies on the sheet for 2 minutes, then cool on racks. Repeat, using all of the dough. You can store the unglazed cookies in an airtight container at room temperature up to 3 days or freeze up to 2 weeks.

FOR GLAZE
After lightly crushing the juniper berries, combine with the half and half and bring to a simmer in a small saucepan. Cover and chill for 5 hours. Strain with a fine mesh sieve.

Place powdered sugar in bowl. Whisk in the juniper-infused half and half a tablespoon at a time until glaze is spreadable. Spread the glaze thinly over each cooled cookie. Let stand until glaze sets.

Once the cookies are glazed, store them in an airtight container. It is best to serve (or gift them) within a couple of days.