Leave on cooling rack until icing has set. Transfer icing to icing bag, or by spoonful, drizzle icing over baked, cool-downed cookies. Take cooling racks and place wax paper underneath (wax paper will make clean up easier when the icing drips off the cookies). It should have a ‘runny’ texture…but not really runny. Using a hand mixer, or a stand mixer, add icing sugar in small amounts – up to two cups, or desired consistency. There won’t be too much to press through and the pulp will transfer on the underside of the sieve, so be sure to scrape it off and add it to the milk infusion.Īdd ¼ cup of the milk infusion to a mixing bowl. This will get more of the ‘berry pulp’ and the berry skins will be left behind. Take the back of a spoon and press the milk-soaked berries through the fine metal sieve. Strain your mixture with a fine metal sieve. Low and slow will make a stronger flavored infusion! This can take anywhere from 30 minutes to an hour depending on your stovetop. We are going from 1/2cup of milk to 1/4cup of milk. Once your milk is reduced by half, it’s ready for straining. You do not want to burn the milk, so keep it on low.Īs you let your milk and Juniper Berry infuse, bake your cookies! The idea is warmth will help infuse the flavor. Put on the stovetop on low…like setting 1-2. Or you can even put them in a Ziploc bag and run a rolling pin over them…or crush them with a mallet. To make the glaze, crush 2 tablespoons of Juniper Berries in a coffee grinder or spice grinder. If not, you can go to your local Health Food store and they most likely have some. Hopefully, you already have Juniper Berries on hand. I find the flavor of the Juniper Berry in the same flavor class as Nutmeg, Clove, Cinnamon and Ginger, so it really compliments and ties-in with the cookie, while adding that ‘extra’ something. It is the Juniper Berry Icing that brings it to the next level. Plus, I like the texture of this cookie myself. There is nothing ‘special’ about this specific Gingersnap recipe it has all the same ingredients of other Gingersnap recipes, but every time I make a batch, it brings me to my Ranch days. You can pick your favorite Gingersnap recipe. There are dozens and dozens of Gingersnap recipes on the internet and in cookbooks. Before April came around, my sweetheart, the one I would marry, was waiting in Vancouver for me and I decided to be with him and find a new job in Vancouver. I never did take their Horse Pack training. This recipe, along with many other recipes, came home with me when I finished my time with the Ranch. Let me tell you, these were not your “Dollar Store Gingersnaps” these were much better of course. One of the things that was on their menu was Gingersnaps. I mainly cooked in the Lodge itself, for guests and staff. As I had a Guiding Certificate from my Ecotourism course, they did use me to come along on a trip or two, but as a cook, not an actual Guide. I moved there in September, so I had a seven months to kill first. I was there to become a Guide, but before I could become one of their Guides, I had to take their Horse Packing Course, which was not until April. Oh, but how I loved those Gingersnaps!Ībout a year later, I moved away to work on a Guest Ranch – Chilcotin Holidays. I formed a habit of eating Dollar Store cookies! A habit I had to break. Moderation was a word that soon entered my home and a rule…no eating after 8pm. Oh snap! I was becoming a soft round cookie myself! Let’s just say I gained 10lbs (maybe more) in the first month I was on my own. I would hit the Dollar Store once a week and replenish my cookie stock. Dunking each cookie in milk until the whole box was done. I would sit on the couch, watch a movie, and INDULGE. When I moved out of my parent’s house for the first time and I was on my own, I went to the Dollar Store and bought a few boxes of those “Break Time” Brand Gingersnaps. Along with my Spruce Flavored Sugar Cookies, these Gingersnap with Juniper Berry Glaze Cookies are becoming a Christmas staple in my house.
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