Lemony Gingerness

I haven't sent any baked goods to work with Steve recently, so hopefully they will enjoy seeing some cookies in the office tomorrow morning.

I've worked out of Elinor Klivans' Big Fat Cookies before with mixed results. Her Butterscotch Marble Blondies I blogged earlier this winter were tasty and easy to replicate. But I had some messy results with her Chocolate-Chip Stuffed cookies, where a mound of chocolate chips were sandwiched between chocolate chip cookie dough, to bake up with gooey chocolate in the center. Against my better judgement I followed her recipe exactly and did not refrigerate the dough, so it was way too sticky to work with and the cookies were flat, sad  pancakes (on the upside, the dough was phenomenal). 

So, with a little bit of hesitation I pulled out Big Fat Cookies again today to make Lemon-Ginger Cookie Sandwiches. The dough was incredibly easy to work with and everything was perfect from start to finish. I was able to find every single ingredient in my pantry, but was still able to make a fabulous cookie with unique flavors. 

Lemon-Ginger Cookie Sandwiches

from Elinor Klivans' Big Fat Cookies

Cookie

2 C unbleached all-purpose flour

1/2 tsp salt

2 1/2 tsp ground ginger

1 tsp ground cinnamon

1 C unsalted butter, room temperature

1 C powdered sugar

2 tsp finely grated lemon zest

1 tsp vanilla extract

1 C (4 oz) whole blanched almonds, toasted and finely ground

Filling

1/2 C unsalted butter, room temperature

1 1/2 C powdered sugar

2 tsp finely grated lemon zest

1 T fresh lemon juice

Sift the flower, salt, ginger and cinnamon into a bowl. In a large bowl, beat the butter and powdered sugar in a mixer until smooth. On low speed, mix in lemon zest, vanilla, almonds. Mix in the flour mixture until the flour is incorporated and the dough holds together and away from the side of the bowl.

Divide the dough in half and form two 6-inch disks. Wrap each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.

Preheat the over to 325 degrees F. Line baking sheets with parchment paper. Unwrap one piece of dough. Flour the rolling surface and roll out dough about 1/4 inch thick. Use a round cookie cutter with scalloped edges, 3 1/4 to 3 1/2-inch circles or smaller, depending on how many cookies you want. Unwrap the other piece of dough and cut out remaining cookies, to have an even number. Cut a circle or other shape from the center of half of the cookies.

Bake the cookies, one sheet at a time, until the edges are light brown and tops firm, about 20 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks.

In a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon juice until smooth. Spread the frosting onto those that do not have the holes in the center and make sandwiches with those that do have holes.

Store  in a tightly covered container in the refrigerator for up to 4 days.

*Makes 9 cookie sandwiches with 3 1/2-inch circle cookies, makes 15 cookie sandwiches with 2 1/2-inch circle cookies.