Ginger spice cookies with eggnog frosting
Step 1/7
- 4 cups Apple Cider
Boil apple cider over high heat until reduced to a thick syrup, about 1/2 to 1/3 cup. Usually takes 35-40 minutes. Stir occasionally.
Step 2/7
- ½ tsp Cinnamon
- 2 tsp Flaky Salt
Line an 8 inch square baking pan with parchment paper (cross crossed) and set aside. Mix together your cinnamon and salt in a separate bowl and set aside.
Step 3/7
- 8 tbsp Unsalted Butter, Cut in Chunks
- 1 cup sugar
- ½ cup Light Brown Sugar, Packed
- ⅓ cup heavy cream
Once the cider is reduced, remove from heat and stir in the butter, sugars, and heavy cream.
Step 4/7
Once stirred, return the pot to the stove on medium high heat and continue cooking. Using a candy thermometer, cook until mixture reaches 252* F (about 5 minutes).
Step 5/7
Remove from heat and stir in the cinnamon and salt mixture. Stir several times to distribute evenly.
Step 6/7
Pour into parchment lined pan, and place in the refrigerator for 2 hours to let set.
Step 7/7
Remove block from pan and set on cutting board. Using a well oiled knife, cut into 1x1 inch squares and wrap in parchment paper, twisting the ends.
in Berlin