Ginger Jubilee Cookies

This was the surprise winner of this year’s Christmas baking: a dense cookie with a rich flavor, suitable for dunking in coffee or nibbling with your after-dinner adult beverage. Adapted from Joy of Cooking.

In a double boiler, over simmering water, mix

• 2/3 c honey,
• 1 c sugar, and
• 2 oz butter.

When combined, thoroughly mix in

• 2.5 c flour,
• 1 tsp baking powder,
• 1/2 tsp baking soda,
• 1 Tbsp speculaas spices (or similar mix of cinnamon / cloves / etc), and
• 1/2 c whisky (or equivalent; I used rye).

Turn out onto a lightly-floured surface and allow to cool a bit, then roll into a rectangular shape.

Top with a sprinkling of

• 1/3 cup slivered blanched almonds and
• 1/3 cup candied ginger chopped fine (the original uses candied citrus peel).

Roll into a long cylinder and wrap with plastic cling film. Refrigerate for at least six hours.

Slice into 1/4” disks and lay on a silpat mat or cookie sheet.

Bake at 400 F for about 9 minutes; take them out when they have just begun to caramelize on the bottom, but are still a bit soft, as they will harden as they cool.