It had to happen eventually – I missed a day.  I call excuse from the fact that I spent Sunday crossing three time zones and losing many hours in the process.  But I’m back, and at least today…there are cookies.

These ones scared me a bit – I had no idea what juniper berries were, and upon hearing that they were “piney”, I wasn’t sure the taste of wood translated into deliciousness.  But I was pleasantly surprised – the glaze does have a green, Christmas-y aroma, that goes very nicely with the gingerbread cookies.  The cookies are a perfect crispyness and nice crunch, softened just a touch by the sugar glaze.

Juniper Gingerbread Cookies
makes about 32 cookies

ingredients:

cookies:
1 cup plus 2 tablespoons flour
1 1/2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/4 cup dark brown sugar
2 tablespoons dark molasses

glaze:
1/2 cup half-and-half
1/4 cup dried juniper berries, crushed
1/2 pound powdered sugar

equipment:
squeeze bottle or plastic bag, parchment, electric mixer

to do:

Whisk together flour, ginger, allspice, cinnamon, nutmeg, baking soda and salt.  Set aside.  In a separate bowl, beat the butter until fluffy.  Add the sugar and molasses and beat again until well combined.

Add the dry ingredients to the wet, and mix until it becomes a dough.  Divide into 2 parts, form into discs, and wrap in plastic wrap.  Chill for at least 4 hours.

Make the glaze:  bring the half and half to a simmer, and add the juniper berries.  Cover and let chill for 4 hours.  Strain the liquid.  Place powdered sugar in a bowl, and mix in the liquid by tablespoons until it forms a glaze.  Put in a squeeze bottle or ziplock bag for decorating.

Remove the dough from the refrigerator and let warm slightly.  Preheat the oven to 350 degrees.  Line the baking sheets with parchment. Roll out the dough to 1/4 inch thickness.  Cut with a cookie cutter and lay the cookies about 1 inch apart on the cookie sheets.  Bake for 10-12 minutes, until they begin to darken.

Let cool on a rack.  Drizzle with the glaze from the bottle or by cutting a small corner off the plastic bag.  Let sit until glaze is set.

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The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project