Island Ginger Biscuits
|1/2||cup Sugar In The Raw®|
|1/4||cup unsalted butter|
|Pinch ground cinnamon|
|Pinch ground cloves|
|1||tablespoon peeled and grated fresh ginger|
|2||cups plus 1 ¼ cups all-purpose flour, divided|
|1||egg yolk, beaten|
|1||teaspoon dark rum|
|1/2||teaspoon vanilla extract|
|1||teaspoon baking soda|
Preheat oven to 325°F. Grease and flour 2 cookie sheets and set aside.
In a medium saucepan heat honey, sugar and butter, stirring constantly until all sugar is dissolved and mixture is smooth. Stir in cinnamon, cloves and ginger. Set aside to cool.
In a large mixing bowl combine 2 cups of the flour and the egg yolk with the cooled honey mixture. Add rum and vanilla. Dissolve baking soda in a small amount of warm water and add to mixture. Knead in enough of the remaining flour to make firm cookie dough.
Roll out the dough on a floured surface until about ¼ inch thick. Make cookies using an assortment of different shape cookie cutters. Place cookies on prepared sheet pans and bake 10-12 minutes or until cookies are just turning brown on the edges. Remove from oven and cool before serving.
Per Serving (2 cookies): 270 calories, 4.5g fat (2.5g saturated fat), 57 g carbohydrate, 4 g protein, <1 g dietary fiber, 30 mg sodium.