Page 152 - Classic Cookies with Modern Twists

⅓ cup molasses
⅓ cup honey

2 eggs
¼ cup water

⅓ cup crystallized gin ge r, finely chopped

2 teaspoons orange zest, finely chopped

FOR THE GL AZE:
2 tablespoons whole milk
1 tablespoon unsalted butter

¾ cup confectioners’ suga r

¼ teaspoon gr ound cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-
inch baking pan and set aside.

2. In a medium bowl, whisk together the all-purpose our,
baking soda, ground ginger, salt, cinnamon, and allspice. Set
aside. In the bowl of a food processor tted with the met al blade,
pulse the raisins and whole wheat our several times, until the
raisins are coarsely chopped.

3. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter
and sugars on medium-high speed until light and uff y, about 3

minutes, stopping frequ ently to scrape the paddle and sides of
the bowl with a r ubber spatula. Add the molasses and honey,
and mix to combine. Scrape the bowl again. Add the eggs and
water, mix to incorporate, and add the dr y ingredients along
with the raisin-our mixture, beating gently to combine. Scrape

the bowl and add the cr yst allized ginger and orange zest. The
dough will be ver y stiff. Press the dough into the pan, using wet
ngertips to distribute and smooth the top.