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Ginger Lemon Cookies




Source of Recipe


RECIPE ROSS


List of Ingredients




1-1/2 cups light brown sugar
2 lemons, zested, juiced (about 1/4 cup juice and 1 tbsp. zest)
1-1/2 sticks butter or margarine, at room temperature
1 large egg
1/3 cup molasses
4 cups all-purpose flour
1 tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. each allspice, ground cloves, nutmeg, kosher salt
enough confectioners' sugar, for dusting
Prepared lemon curd, for filling


Recipe



Heat oven to 350ºF (175ºC). Line 2 baking sheets with parchment paper. In bowl of an electric mixer with a paddle attachment, cream sugar, lemon zest and butter on medium speed until fluffy, about 5 minutes. Add, individually, egg, molasses and lemon juice and mix well. While that is mixing, sift in a large bowl flour, ginger, cinnamon, baking soda, allspice, cloves, nutmeg and salt. Reduce speed to low, add flour mixture slowly to butter mixture. Combine well. Batter should be a bit sticky, but workable in fingers and very light. Scoop out batter in heaping 1 tbs. sizes and lightly roll into balls. Arrange on sheets, allowing at least 1-1/2 - 2" between. Make a deep crater in middle of each ball with finger or end of a wooden spoon. Cookies will spread as they cook and crater will leave a dent to hold curd. Bake 12 minutes and cool completely on a rack. While cookies are still warm, lightly re-press dent if it has lost its shape during baking. Store until serving. To serve: Dust with confectioners' sugar and fill with cooled lemon curd just before serving. Makes 24 cookies.