Gingersnap Scones With Espresso Glaze Food

GINGERSNAP SCONES WITH ESPRESSO GLAZE

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
• Add buttermilk and egg, stirring just until moist (dough will be sticky).
• Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
• Pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
• Cut dough into 10 wedges, cutting into, but not through, dough.
• Bake at 400 degrees F for 15 minutes or until golden.
• Combine hot water and coffee granules in a medium bowl; stir well.
• Add powdered sugar; stir well.
• Drizzle over scones.
• Cut into 10 wedges; top each with 1 walnut half.

GLAZED GINGERSNAPS

Steps:

• Microwave the coconut oil in a large microwave-safe bowl until melted, 1 to 2 minutes. Whisk in the granulated sugar and molasses. The mixture should be mostly smooth; if it?s not, return to the microwave for 30 to 45 seconds and whisk again to combine. Set aside to cool slightly.
• Whisk the flour, pie spice, ginger, baking soda and salt in a medium bowl. Whisk the flour mixture into the coconut oil mixture until smooth, switching to a rubber spatula when the dough becomes too stiff to whisk (it will seem dry at first, but will come together).
• Scrape the dough onto a large piece of plastic wrap and roll into an 8- to 9-inch-long log. Wrap in the plastic wrap. Press the sides with a ruler to square off the log. Refrigerate, re-pressing the squared sides after about 20 minutes, until the dough is firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and slice 1/4 inch thick. Arrange the slices about 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are firm around the edges, 18 to 22 minutes. Let cool completely on the pans.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons water in a small bowl. Gradually stir in up to 2 more teaspoons water until the glaze is smooth and thick. Dip half of each cookie in the glaze; return to the baking sheet and sprinkle with coarse sugar. Let set, about 30 minutes.