Saturday, December 17, 2011

gingerbread cookies

     When I was working on my recipe for candied lemon, I was thinking about all the different ways to use them. Christmas is just days away, so that's probably why I thought of incorporating them into a gingerbread cookie. I love gingerbread, but I also love gingersnaps. This cookie has the best of both worlds - the spicy kick of a gingersnap and the soft texture of fresh gingerbread. They are delicious even without the candied lemon on top, but I assure you, the flavour of the candied lemon combined with the gingerbread is really out of this world.   
Ingredients:
175g butter
100g brown sugar
100g granulated sugar
100ml molasses
2 1/2 cups flour
1 tbs cinnamon
1/2 tbs ground cloves
2 tbs ginger
1/2 table baking powder
2 pinch salt


1. Beat the sugar and butter together until smooth and then incorporate the molasses and egg. Mix until smooth.    

2. In a separate bowl mix together all of the remaining dry ingredients.

3. Add the wet ingredients to the dry and mix until the batter forms one large smooth ball of dough.
4. Roll the dough into 1" (2.5cm) balls and place on a cookie sheet lined with parchement paper. Press the balls down with a wooden spoon to shape the cookies. Leave space between the cookies on the tray, as they will spread out during cooking.
5. Bake at 350F until the edges are firm to the touch, about 12 to 15 minutes. To apply the candied lemon, put a drop of water and a pinch of sugar in the center of each cookie and spread with the back of a spoon. Lay the candied lemon on top and press down firmly. Return the cookies to the oven for 2 minutes and then transfer to a rack and let cool completely. 


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