My Big Fat Ginger Lemon Cherry Cookies While rolling out the dough I realised it has been so long ago that I made this type of cookie – the cut-out kind, now that I tasted one, I wonder why? I simply followed my trusty old Knotty Pine cookie recipe here. I had to revert this recipe to metric, submitted for nutrient information I needed. Make it a personal cookie by changing up the fillings to a thick pure jam, apple butter or a marmalade glaze made by mixing in some cream cheese is deluxe? These little fatty's taste like a good old fashioned hand made fat cookie should taste. Pass the milk please! Fat Ginger Lemon Cherry Cookies; This amount is for about a bakers dozen cookie sandwiches, For the cookie dough: 300 g plain flour 3 tsp ground ginger 1 tsp cinnamon pinch of salt 230 g butter unsalted 130 g blanched almonds, toasted, finely ground 100 g caster sugar 1 sachet vanilla sugar 2 tsp grated lemon zest Lemon filling: 110 g butter unsalted 130 g powdered sugar 1 tbs lemon juice 2 tsp grated lemon zest Cherry Jam Butter Optional
Mixing the cookie dough Prepare the almonds by toasting them on a tray in the oven for about 15 minutes (350 Deg.). Let them cool before grounding them up with a kitchen machine. Sift flour, ginger, cinnamon and salt in one bowl and set aside. Beat the butter and sugar in a large bowl at medium speed until the butter is creamy. Mix in the lemon zest, vanilla and ground almonds. Then add the flour mixture and mix it in until the dough holds together. Divide the dough into two thick flat disks that fit on a dinner plate. Separate and cover those with cling wrap and refrigerate for about 40 minutes, or until the dough is firm enough to roll. Now start your rolling’
Turn the oven on again to preheat to 350 degrees. Line the baking sheets you’ll be using with parchment paper. Lightly flour the rolling surface and the rolling pin. Unwrap the dough and roll one disk carefully into a slab of about 5 to 6 mm thickness. Use a round cookie cutter with scalloped edges to cut out big circles from the dough. Transfer those onto the baking sheet with a wide spatula. Place the circles not closer than 2 cm apart, they will not spread much. Gather all the scraps, roll, and use up that dough too. Repeat with the second disk of refrigerated dough. From half of the dough circles, cut out a 2 cm shape or circle from the centre. Bake the cookies one sheet at a time
Keeping the oven at 350/375 degrees, bake the cookies about 17 to 20 minutes. Watch them carefully during those last minutes, as there is a small window of time in which they are in that perfect crisp light brown state you’ll want them in. The cut-out tops will brown quicker than the bottoms. Cool the cookies for about 5 minutes before transferring them with a wide spatula onto a wire rack to cool completely. Make the filling, and assemble the sandwich cookies Mix the butter and the powdered sugar; add the lemon zest and lemon juice, and beat on medium speed until smooth. Pick up a cooled cookie without a hole. Using a breakfast knife, spread about two tablespoons of filling on its bottom side, to a thickness of a few millimeters. Leave a tiny edge clear of filling. Even out the top surface. Then carefully press one of the cookies with a hole onto the filling. Press to spread the filling up to the edge, but not over. Store chilled. MMMM! Good thekitchenman.
My Big Fat Ginger Lemon Cherry Cookies
While rolling out the dough I realised it has been so long ago that I made this type of cookie – the cut-out kind, now that I tasted one, I wonder why? I simply followed my trusty old Knotty Pine cookie recipe here. I had to revert this recipe to metric, submitted for nutrient information I needed. Make it a personal cookie by changing up the fillings to a thick pure jam, apple butter or a marmalade glaze made by mixing in some cream cheese is deluxe?
These little fatty's taste like a good old fashioned hand made fat cookie should taste. Pass the milk please!
Fat Ginger Lemon Cherry Cookies;
This amount is for about a bakers dozen cookie sandwiches,
For the cookie dough:
300 g plain flour
3 tsp ground ginger
1 tsp cinnamon
pinch of salt
230 g butter unsalted
130 g blanched almonds, toasted, finely ground
100 g caster sugar
1 sachet vanilla sugar
2 tsp grated lemon zest
Lemon filling:
110 g butter unsalted
130 g powdered sugar
1 tbs lemon juice
2 tsp grated lemon zest
Cherry Jam Butter Optional
Mixing the cookie dough
Prepare the almonds by toasting them on a tray in the oven for about 15 minutes (350 Deg.). Let them cool before grounding them up with a kitchen machine.
Sift flour, ginger, cinnamon and salt in one bowl and set aside. Beat the butter and sugar in a large bowl at medium speed until the butter is creamy. Mix in the lemon zest, vanilla and ground almonds. Then add the flour mixture and mix it in until the dough holds together. Divide the dough into two thick flat disks that fit on a dinner plate. Separate and cover those with cling wrap and refrigerate for about 40 minutes, or until the dough is firm enough to roll.
Now start your rolling’
Turn the oven on again to preheat to 350 degrees. Line the baking sheets you’ll be using with parchment paper.
Lightly flour the rolling surface and the rolling pin. Unwrap the dough and roll one disk carefully into a slab of about 5 to 6 mm thickness. Use a round cookie cutter with scalloped edges to cut out big circles from the dough. Transfer those onto the baking sheet with a wide spatula. Place the circles not closer than 2 cm apart, they will not spread much. Gather all the scraps, roll, and use up that dough too. Repeat with the second disk of refrigerated dough.
From half of the dough circles, cut out a 2 cm shape or circle from the centre.
Bake the cookies one sheet at a time
Keeping the oven at 350/375 degrees, bake the cookies about 17 to 20 minutes. Watch them carefully during those last minutes, as there is a small window of time in which they are in that perfect crisp light brown state you’ll want them in. The cut-out tops will brown quicker than the bottoms. Cool the cookies for about 5 minutes before transferring them with a wide spatula onto a wire rack to cool completely.
Make the filling, and assemble the sandwich cookies
Mix the butter and the powdered sugar; add the lemon zest and lemon juice, and beat on medium speed until smooth. Pick up a cooled cookie without a hole. Using a breakfast knife, spread about two tablespoons of filling on its bottom side, to a thickness of a few millimeters. Leave a tiny edge clear of filling. Even out the top surface. Then carefully press one of the cookies with a hole onto the filling. Press to spread the filling up to the edge, but not over.
Store chilled.
MMMM! Good
thekitchenman.