Orange-ginger creams - house beautiful

3 dozen

Ingredients

Quantity Ingredient
3½ cup All-purpose flour
1¼ teaspoon Baking powder
¼ teaspoon Baking soda
1¼ teaspoon Ground ginger
¾ teaspoon Ground cinnamon
½ teaspoon Grated whole nutmeg
16 tablespoons (2 sticks) unsalted butter, slightly softened
8 tablespoons (1 stick) unsalted butter, slightly softened
2 cups Confectioners' sugar
¼ cup Plus 2 T granulated sugar
¾ cup Light brown sugar
3 larges Egg yolks
2 tablespoons Dark molasses
Grated zest of 1 large orange
Grated zest of 1 large lemon
Grated zest of 2 large oranges

Directions

COOKIES

FILLING

In a medium bowl sift together flour, baking powder, baking soda, ginger, cinnamon and nutmeg; set aside.

In a large bowl cream together butter, ¾ C granulated sugar and brown sugar until fluffy. Add egg yolks, molasses, orange zest and lemon zest, and beat until smooth. Gradually beat in dry ingredients.

To form cookies, roll bits of dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheets. Lightly grease the bottom of a drinking glass and lightly dip the bottom in the remaining 2 T granulated sugar. Use glass to flatten dough balls until they are about ¼ inch thick and 1¾ inches in diameter.

Continue dipping the glass in the granulated sugar after each cookie to prevent dough from sticking to the glass.

Bake in the upper third of a preheated 375'F oven 8 to 10 minutes, or until cookies are slightly darker around the edges. Remove from oven and let stand 30 seconds. Transfer to wire racks to cool completely.

(Cool baking sheets completely between batches.) Make filling: In a medium bowl beat together the butter, confectioners' sugar and orange zest until fluffy.

Assemble cookies: Spread a heaping teaspoon of filling over the flat side of half the cookies. Gently press remaining cookies over the filling. Store in an air-tight container and refrigerate up to 4 days or freeze up to 1 month. Makes about 3 dozen 2 ½-inch sandwich cookies.

House Beautiful Holidays 1993 Scanned & fixed by Di and Gary

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