Gingersnaps

Ingredients

• 1 3/4 cups firmly packed dark brown sugar
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 1 large egg
• 1 tbsp. grated peeled fresh ginger
• 1 1/2 tsp. grated lemon zest
• 3 3/4 cups all-purpose flour
• 2 tbsp. ground ginger
• 3 tsp. ground cinnamon
• 1 1/4 tsp. baking powder
• 1/2 tsp. gorund white pepper
• 1/4 tsp. ground cloves
• 2 tbsp. turbinado (raw) sugar

Directions

1. Using an electric mixer, beat the sugar and butter until smooth. Add the egg, fresh ginger and lemon zest and best well.

2. In a bowl, whisk together the flour, ground ginger, cinammon, baking powder, white pepper, and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight.

3. Preheat the oven to 350 degrees. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the ball on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8-10 minutes, until crisp and browned. Transfer to a wire rack to cool. Makes about 100 cookies

4. Note: Divide the dough into 3 rounds. Dough may be frozen and/or vacuum sealed). Defrost before rolling into balls.

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