MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gingerbread Latte Cookies
Categories: Cookies, Snacks, Herbs
Yield: 18 servings

MMMMM--------------------------COOKIES-------------------------------
1/4 c (168 g) unsalted butter
1/4 c (22 g) espresso powder
1 tb (17 g) fine grated fresh
- ginger
2 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground clove
1/2 c (100 g) granulated sugar
1/2 c (107 g) dark brown sugar;
- packed
1/4 c (80 g) unsulphured molasses
1 ts Kosher salt
1 lg Egg
2 ts Vanilla extract
1 ts Baking soda
2 c (252 g) A-P flour

MMMMM--------------------------COATING-------------------------------
1/4 c (50 g) granulated sugar
2 ts Espresso powder
1/2 ts Ground ginger

Melt the butter in a medium saucepan over medium. When
it begins to bubble and get foamy, remove from the heat
and whisk in the espresso powder, fresh ginger, ground
ginger, cinnamon, nutmeg and clove. Scrape the butter
mixture into a medium mixing bowl and set aside to cool
for about 5 minutes.

Add the sugars, molasses and salt to the bowl and whisk
vigorously to combine. Add the egg, vanilla and baking
soda and continue whisking until the mixture appears
smooth and it's the consistency of thin pancake batter,
about 2 minutes. Add the flour and mix until evenly
incorporated. Cover and chill the dough for at least 2
hours and up to 2 days before baking.

Set oven @ 375ºF/190ºC, with racks on the lower and
upper thirds. Line 2 baking sheets with parchment paper.
Prepare the coating by combining the granulated sugar,
espresso powder and ground ginger in a small bowl.

Using a 2-tablespoon (1 ounce) scoop, scoop the dough
and, using your hands, roll into walnut-size balls.
(Alternatively, for each cookie, use a tablespoon
measure to scoop 2 tablespoons dough and roll them into
a ball.) Toss in the sugar mixture to coat.

Place the portioned dough 2" apart on the prepared
baking sheets and bake, rotating the sheets on the racks
halfway through, until the cookies have spread slightly
and appear craggy on the surface, about 10 minutes.
Allow to cool on the baking sheets for 3 minutes, then
transfer to a wire rack to cool completely. (The cookies
will flatten once cooled.) These cookies keep in an
airtight container at room temperature for 4 to 5 days
(if they last that long).

By: Vaughn Vreeland

Yield: About 18 cookies

RECIPE FROM: https://cooking.nytimes.com

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