Drunken Gingerbread Cookies

(Warning: these cookies pack a bit of a punch. Watch out for the gingerbread men mingling with the spiked eggnog!)

 

Adapted from America's Test Kitchen's Holiday Cookies 2010 orange gingerbread with rum glaze.

3 Cups all-purpose flour

1 TBSP cinnamon

1 TBSP ground ginger

1/2 tsp. cloves

3/4 tsp. baking soda

1/2 tsp. salt

3/4 Cups dark brown sugar, packed

3/4 Cups molasses

12 TBSP (1.5 sticks) unsalted butter, cut into chunks and softened slightly (if using salted butter, just leave out the salt)

3 TBSP rum

For the glaze:

2 Cups confectioner's sugar

2-4 TBSP rum

Method: 

In a food processor, combine brown sugar and all dry ingredients with a few pulses. Add the butter and process until grainy or sandy looking. Add the molasses and rum, and blend until the dough comes together.

Divide the dough in half and roll out to 1/4 - 1/2 inch thickness between two sheets of parchment paper - refrigerate for at least one hour or overnight, or chill in the freezer for 20 minutes.

Preheat oven to 350f.

Once firm, take the dough out of the fridge or freezer and cut out with the cookie cutter of your choice. Place on a parchment lined baking sheet, leaving a good inch or so between the cookies. Bake until the middles have just barely set, about 8-11 minutes, rotating the baking sheet halfway through. Cool the cookies on the sheet for 4-5 minutes before transferring to a wire rack. 

While the cookies cool, mix together confectioner's sugar and 2 TBSP of rum, then gradually add up to 2 more TBSP until the icing is a thick but spreadable consistency. 

Once the cookies are completely cooled, spread a big dollop of icing on each one - let dry before serving.

http://willcookforfriends.blogspot.com/2011/11/drunken-gingerbread-cookies-good-will.html