Lemon Gingersnap cookies
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| gingersnaps with optional lemon zest |
| |
| when dark brown sugar is used, along with molasses and spices, a basic |
| cookie dough is transformed to make a soft and spicy cookie. add a little |
| lemon zest to the dough, if you want, as lemon and ginger go so well |
| together. for a spicier cookie, add 1/2 teaspoon ground pepper or maybe |
| some diced candied or crystallized ginger. (you can buy crystallized or |
| candied ginger in small tins at specialty grocery stores or in bulk form |
| from health food stores. it will last indefinitely if stored in a cool |
| dry place.)the dough can be rolled into balls and then flattened, piped |
| using a pastry bag, or formed into logs. the cookies can be stored for |
| about a week in an airtight container. |
| |
| 3/4 cup | (170 grams) (1 1/2 sticks) unsalted butter, room temperature |
| 1 cup | (215 grams) dark brown sugar |
| 1/4 cup | (80 grams) unsulphured molasses |
| 1 large | egg |
| 1/2 tsp | pure vanilla extract |
| | zest of 1 lemon, optional |
| 2 cup | (280 grams) all purpose flour |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 1-1/2 tsp | ground cinnamon |
| 2 tsp | ground ginger |
| 1/2 tsp | ground cloves |
| | white sugar or coarse white sugar for dusting the cookies |
| |
| preheat the oven to 350°f (180°c). line two baking sheets with parchment |
| paper. if piping the cookies, have ready a pastry bag fitted with a star |
| or |
| plain tip. place the butter and brown sugar in the bowl of an electric |
| mixer, fitted with the paddle attachment, and cream until light and |
| fluffy, |
| about 3 minutes. add the molasses, egg, and vanilla extract and mix until |
| incorporated. sift together the flour, baking soda, salt, and spices. |
| add to the butter mixture and mix until well combined. fill the pastry bag |
| two-thirds full and pipe 1-1 1/2" mounds of dough, 2 inches apart, on |
| the baking sheets. can also form the dough into 1-inch (2.54 cm) balls. |
| place on the baking sheet and, with the bottom of a glass that has been |
| lightly dusted with flour, flatten the cookies slightly. sprinkle the |
| cookies with granulated white sugar. bake about 10 minutes or until the |
| cookies feel dry and firm on top. cool on a wire rack. |
| |
| makes about 4 dozen cookies. |
| |
| tip: lightly grease, or spray with pam, your measuring cup before pouring |
| in the molasses. this prevents the molasses from sticking to the cup. |
| lemon zest - the yellow outer rind of the lemon that contains the fruit's |
| flavor and perfume. the rind being the outer skin of the lemon which |
| consists of both the yellow zest and white membrane (pith). |
| |
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| |
| have fun trying it out and i hope that it comes close to the one you |
| liked. |
| |
| bernhard |
| |
| chef.at.home |
| |
| -- |
| (ID: 5331) Mirror: rec.food.recipes: Tue, Nov 2, 2004 |