MOSCOW MULE COOKIES // SPONSORED BY KOHLS

 

  I absolutely love the holidays because it means time cooking and baking with my family. I was so happy when Food Network asked me to share one of my favorite recipes for a holiday party/cookie swap – Candied Ginger Cookies with lime mint icing. Ginger, lime, and mint are some of my favorite flavors and are a great addition to any holiday meal. These cookies are amazing and pair deliciously with my favorite cocktail – the Moscow Mule (made here with the FN x Kohls Moscow Mule MugsEnjoy! 

 

Makes 18 cookies

For Cookies:

3/4 cup butter

1 cup packed brown sugar

1 egg

1/4 cup molasses

2 1/4 cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1/2 teaspoon kosher salt

1/2 cup chopped crystallized ginger

 

For Icing:

For 2 cups of icing

8-10 mint leaves

1 tablespoon lime zest (about 4 limes, zested)

1 tablespoon lime juice

1 tablespoon dark rum (optional)

2 drops green food coloring (optional)

2 egg whites

4 cups powdered sugar

 

In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. In a separate bowl, combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a spatula until just combined. Gently mix in the crystallized ginger. Cover, and refrigerate dough for at least 2 hours, or overnight. In the meantime, get started on your royal icing.

 

In a blender or food processor, combine the mint leaves, lime zest, lime juice, rum (if using) and egg whites. Blend until the mint leaves are very finely chopped and the eggs are frothy. Add the mixer to a large bowl, and while beating with a whisk, add confectioners’ sugar gradually until sugar is incorporated and mixture is shiny. Beat harder until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes if using an electric mixture, twice that if by hand. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. Store in airtight container in refrigerator for up to 3 days.

 

Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.

 

Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks completely.

 

To decorate, do simple zig zags of icing across the tops of the cookies. Let the cookies sit for 30 minutes for the icing to harden.