Ginger spice cookies so soft and moist with a touch of dark Myers Rum

Ingredients * 2 cups flour * 3/4 cup chopped dates * 1/4 cup diced sugared ginger * 3 Tbsp dark rum * 2/3 cup molasses * 1 1/2 tsp grnd ginger * 1/2 tsp grnd cloves * 1/2 tsp nutmeg * 1/4 tsp allspice * 1/2 tsp salt * 1/2 cup butter * 1/2 cup brown sugar * 1/4 tsp baking soda * makes 1-2 dozen, depending on size

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In a bowl, mix together the dry ingredients. In a saucepan, melt the butter, sugar, molasses and rum. Refrigerate the melted liquid for 30 minutes, to firm it up. Add the dry stuff to a food processor and blend in the crystallized ginger and dates. Add everything back to the mixing bowl, bringing cold liquid and dry together. Scoop medium dough balls onto a parchment covered sheetpan and slightly flatten to 2-3 inch cookies. Bake at 375 degrees for 10-12 minutes, remove from heat and cool on the sheetpan.

Now enjoy the soft, chewy texture and the taste of spice in every bite. I think a cup of tea might do very well with these, as well as a cushy chair in front of a warm fireplace. Ok, why not grab a book, too. I recommend the "King Arthur Flour Cookie Companion" from which this recipe came. Cheers, biscuitbakers!