These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name implies, the bars are best after being hidden away for a day or two, so the flavors have a chance to deepen.
Recipe information
Yield
Makes about 36 two-inch squares
Ingredients
Brown Sugar Icing
Preparation
Step 1
Preheat the oven to 350°F. Butter a 10 × 15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set the pan aside. Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar; beat until light and fluffy. Beat in the egg, yolk, and molasses.
Step 3
Add the flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
Step 4
Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through. Remove from the oven; let cool completely in the pan before icing.
Step 5
Drizzle with icing, and then sprinkle with the remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
Brown Sugar Icing
Step 6
Combine the brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Remove from heat; whisk in the vanilla and confectioners’ sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners’ sugar. Let cool slightly before using.
