2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/t teaspoon cloves
3/4 cup softened butter
1 cup sugar
1 teaspoon vanilla
1/4 cup molasses
1 large egg – room temp
3/4 cup raw sugar for baking
1 wheel of brie cheese
1 8 ounce jar Bonnie James Apricot Orange Conserve
1 – 3 tablespoons Grand Marnier
Pomegranate arils for garnish
Honey roasted almonds for garnish
Fresh rosemary sprigs for garnish
Pre Heat Oven to 350*
In a medium size bowl mix all of the dry ingredients. In a mixing bowl beat the butter until soft and light. Add the sugar and beat until smooth. Add the molasses, egg, and vanilla. Beat until well combined. Add the dry ingredients in two batches. Beat until smooth, scraping down the side of the bowl with a spatula.
Shape 1 tablespoon of dough into a ball,, roll half of the ball in the raw sugar, place the dough ball sugar side up on a parchment lined cookie sheet pan. Space the cookies 2 inches apart and bake for 7 – 8 minutes for a chewy cookie. A minute longer for a crisper cookie. Let the cookies cool 2 minutes before removing to a cooling rack.
Cut the top off the brie cheese, loosley cover and let come to room temperature. In a small bowl add the apricot/orange conserve, start adding the Grand Marnier 1 tablespoon at a time.. Taste, you might be happy with 1 tablespoon, you might like more.
To serve; place the brie cheese on a plate or a platter, drizzle the apricot conserve over the top. Sprinkle with slice almonds and pomegranate arils. Decorate with fresh sprigs of rosemary. Serve with freshly baked ginger snaps.