Glazed Gingerbread Tiles

Hungry for some new holiday dessert options, I tried a new recipe out of the latest issue of San Francisco magazine for Glazed Gingerbread Tiles. This recipe was contributed by the folks who run Tartine Bakery - the one down the street on Guerrero that's been packed since it opened a couple months ago! My husband tasted the fruits of my efforts and declared the recipe 'a new family favorite.' The cookies were spicy, rich, and dense without being belly-bustin heavy.


Combine the flour, cocoa, ginger, cloves, cinnamon, pepper, nutmeg, baking soda, and salt. With an electric mixer on medium speed beat the butter until smooth, add the sugar and continue beating until fluffy (about 5 minutes). Add the egg and beat untill combined. With mixer running, pour in the molasses and beat until incorporated. Reduce the speed to low and add the dry ingredients, mixing until thoroughly combined. Divide the dough in half, shape into flat squares, and wrap in plasticwrap. Refrigerate until cool, about an hour.

Heat oven to 350°F. Place dough on parchement-covered baking sheet and roll it out with a patterned rolling pin until its approximately 1/3 inch thick. Bake the dough until it's no longer shiny - about 8-10 minutes. Cool on a rack. To make the glaze: Wisk the water and confectioners' sugar until smooth. Brush the warm cookies with the glaze. When cool, cut the cookies into 3-by-4 inch pieces.


3 3/4 cups flour
2 tablespoons cocoa powder
2 tablespoons ground ginger
2 teaspoons cloves
2 teaspoons cinnamon
1 teaspoon finely ground black pepper
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
1 cup sugar
1 egg
1/2 cup unsulfured molasses

1/4 cup cool water
1 3/4 cups confectioners' sugar, sifted

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