Lemon Gingersnap cookies
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 350f (180c). 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). 
 
 
 
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


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