| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1/2 |
c |
Granulated sugar plus additional for |
|
|
; coating the cookies |
| 1/2 |
c |
Firmly packed light brown sugar |
| 1/3 |
c |
Unsulfured molasses |
| 1 |
lg |
Egg |
| 2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground allspice |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
|
|
Lemon Ice Cream |
| 1 |
c |
Shelled natural pistachio nuts; the loose skins |
|
|
; rubbed off in a |
|
|
; kitchen towel and |
|
|
; the nuts chopped |
INSTRUCTIONS
FOR THE GINGERSNAPS
Make the gingersnaps:
Preheat the oven to 350F. In a bowl with an electric mixer cream together
the butter, 1/2 cup of the granulated sugar, and the brown sugar until the
mixture is light and fluffy, add the molasses, and beat the mixture until
it is smooth. In another bowl whisk together the flour, the ginger, the
cinnamon, the allspice, the baking soda, and the salt, add the flour
mixture to the butter mixture, and stir the mixture until it forms a soft
dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter),
roll the balls in the additional granulated sugar, coating them, and
arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps
in batches in the middle of the oven for 13 to 15 minutes, until they are
crisp and cracked but still soft inside, and let them cool on the sheets
for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and
let them cool completely.
Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing
the cookies together, form 11 more sandwiches in the same manner, and roll
the edges in the pistachios. Freeze the sandwiches on a tray, covered,
until they are hard. The sandwiches may be made 2 days in advance and kept
covered and frozen.
Makes 12 ice cream sandwiches.
Gourmet June 1993
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