Ten years ago, I made these cookies for my family. They have the perfect combination of spicy ginger with molasses, allspice and cinnamon. They're so good I’ve been baking them ever since!
Recipe: makes about 3-4 dozen cookies.
4 ½ cups of all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 ½ teaspoons of ground cinnamon
1 teaspoon ground cloves
1 generous teaspoon Jamaican allspice or regular allspice
1/4 teaspoon salt
1 cup shortening
½ cup unsalted sweet cream butter or margarine – softened
4 teaspoons of chopped or minced ginger
½ cup dark molasses
***** Oven temperatures vary, check your cookies at the 10-minute mark. If they aren’t done, bake for an additional minute at a time. To tell if they’re baked, touch the tops of the cookies. If your finger leaves an indentation, they need a few more minutes in the oven. *****
‘Half Hot’ (rum & ginger cookies)
Here’s an ‘adults only’ cookie variation. In Bermuda we call people ‘half-hot’ when they’re halfway to having too much to drink. ‘Full-hot’ means they’re drunk!
Use the same recipe and baking directions for gingersnaps but add 1 to 2 tablespoons of dark rum (in Bermuda we use Gosling’s Black Seal Rum) to the cookie dough at the same time you’re adding in the molasses. I suggest starting with one tablespoon of rum and add more to your taste.
Roll the cookies in coarse sugar before baking or glaze them once they’ve baked and fully cooled with the rum glaze shared below.
Rum glaze – whisk together ½ tablespoon of dark rum with a ¼ cup shifted powdered sugar. If the glaze is too thin, add more powdered sugar. If it’s too thick, add more rum, a ½ teaspoon at a time.