Savory Gingerbread Cookies with Holiday Spritz Cocktail

Category: Appetizers
Servings: 4
Total Time: Approx. 40 minutes (including preparation and baking)

Start by preparing the savory shortcrust dough for the gingerbread cookies. In a food processor fitted with a blade attachment, combine the flour and cold diced butter.
Add the grated Parmigiano Reggiano, finely chopped rosemary, ground cumin, ground ginger, black pepper, and a pinch of nutmeg. Add salt to taste.
Pour in the whole milk and pulse the mixture until it starts coming together into a dough.
Turn the dough out onto a work surface and knead gently into a flat disc. Wrap the dough in plastic wrap and refrigerate for about 20 minutes.

While the dough chills, prepare the syrup for the spritz. Begin by slicing the fresh ginger into thin slices.
In a small saucepan, combine the sugar, water, ginger slices, orange peel, star anise, cinnamon sticks, rosemary sprig, and a few black peppercorns.
Bring the mixture to just below a boil, then reduce the heat and let it simmer gently for about 5 minutes to infuse the flavors.
Remove the pan from the heat and let the syrup cool. Once cooled, strain the syrup to remove the solids.

After chilling the dough, transfer it to a lightly floured surface. Roll it out to about 1/4 inch thickness and cut into festive shapes, such as gingerbread men or other holiday-themed shapes.
Place the cutouts onto a baking sheet lined with parchment paper.
Brush each cookie with a mixture of egg yolk and 1 tablespoon of whole milk to give them a golden finish.
Bake in a preheated static oven at 200°C (about 400°F) on the middle-lower rack for approximately 15 minutes. The cookies should be golden but soft.
Once baked, remove the gingerbread from the oven and allow them to cool completely on a wire rack.

Fill four glasses with ice cubes (optional). Pour 50g of the prepared ginger-orange syrup into each glass.
Add 70g of Aperol to each glass, followed by 100g of Prosecco.
Stir gently to combine, and garnish with fresh rosemary sprigs, star anise, or a slice of orange peel.

Once the savory gingerbread cookies have cooled, serve them alongside the refreshing holiday spritz. These savory cookies, with their perfect blend of warm spices and aromatic flavors, make a delightful accompaniment to the light and tangy spritz.

Flavor Variations for Cookies: You can adjust the spice levels in the gingerbread cookies by experimenting with more or less ginger, cumin, or rosemary according to your preference.
Prosecco Substitute: If you prefer a different sparkling drink, you can substitute Prosecco with champagne or sparkling water for a less alcoholic version.
Make Ahead: Both the gingerbread dough and the spritz syrup can be made ahead of time. Simply store the dough in the fridge for up to 2 days, and the syrup in an airtight container for up to a week.

Enjoy this festive combination of savory gingerbread cookies and a refreshing spritz, perfect for celebrating the holidays with friends and family!