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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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