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<\/p>\nGingersnaps with Juniper Berry Glaze<\/p>\n
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Juniper Berry Glaze<\/p>\n
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\u00bd cup of Milk<\/p>\n
2 T.ps. crushed Juniper Berries<\/p>\n
2 cups of sifted Icing Sugar<\/p>\n
Hopefully, you already have Juniper Berries on hand. If not, you can go to your local Health Food store and they most likely have some.<\/p>\n
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To make the glaze, crush 2 T. of Juniper Berries in a coffee grinder or spice grinder. Or with a Pestle and Mortar. Or you can even put them in a Ziploc bag and run a rolling pin over them\u2026or crush them with a mallet.\u00a0 Place them in a small pot. Add \u00bd cup of milk. Put on the stovetop on low\u2026like setting 1-2. The idea is warmth will help infuse the flavor. You do not want to burn the milk, so keep it on low. As you let your milk and Juniper Berry infuse, bake your cookies! Once your milk is reduced by half, it\u2019s ready for straining. We are going from 1\/2cup of milk to 1\/4cup of milk. This can take anywhere from 30 minutes to an hour depending on your stovetop. Low and slow will make a stronger flavored infusion! Strain your mixture with a fine metal sieve. Take the back of a spoon and press the milk-soaked berries through the fine metal sieve. This will get more of the \u2018berry pulp\u2019 and the berry skins will be left behind. There won\u2019t be too much to press through and the pulp will transfer on the underside of the sieve, so be sure to scrape it off and add it to the milk infusion.\u00a0 Add \u00bc cup of the milk infusion to a mixing bowl. Using a hand mixer, or a stand mixer, add icing sugar in small amounts \u2013 up to two cups, or desired consistency. It should have a \u2018runny\u2019 texture\u2026but not really runny. Take cooling racks and place wax paper underneath (wax paper will make clean up easier when the icing drips off the cookies). Place cookies on top. Transfer icing to icing bag, or by spoonful, drizzle icing over baked, cool-downed cookies. Leave on cooling rack until icing has set.<\/p>\n
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\u00be cup Shortening<\/p>\n
1 cup of White Sugar<\/p>\n
\u00bc cup Molasses<\/p>\n
1 Egg \u2013 beaten<\/p>\n
2 cups of Flour<\/p>\n
2 tsps. of Baking Soda<\/p>\n
\u00bc tsp Salt<\/p>\n
1.5 tsp of Cinnamon<\/p>\n
0.5 tsp Clove<\/p>\n
1 tsp Nutmeg<\/p>\n
2 tsps. Ginger (or more to taste)<\/p>\n
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You can replace these traditional spices with 1 T. ground, dried spicebush berries and 2 \u00bd tsp. ground, dried wild ginger rhizomes<\/p>\n
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Preheat oven to 350 degrees. Cream shortening, sugar molasses, and egg until well mixed and slightly fluffy. In a separate bowl, add dry ingredients together and mix well. Add dry ingredients to creamed ingredients. With clean hands (no rings), mix well. Using a small cookie scoop, scoop cookies onto cookie sheet lined with parchment paper. Note: at this stage, you can dab each cookie into white sugar to have that coated sugar look. But since we are adding a glaze, I would recommend skipping the extra sugar. Bake at 350 degrees for 10-12 minutes. Cookies will have a \u2018cracked\u2019 appearance. Transfer to cooling rack (with Wax Paper underneath). Once cool, drizzle Juniper Berry Glaze over the cookies. Let glaze set<\/p>\n","protected":false},"excerpt":{"rendered":"
Gingersnaps with Juniper Berry Glaze Juniper Berry Glaze \u00bd cup of Milk 2 T.ps. crushed Juniper Berries 2 cups of sifted Icing Sugar Hopefully, you already have Juniper Berries on hand. If not, you can go to your local Health Food store and they most likely have some. To make the glaze, crush 2 T. of Juniper Berries in a coffee grinder or spice grinder. Or with a Pestle and Mortar. Or you can even put them in…<\/p>\n