2teaspoonslemon zesthelpful hint - zest your lemons before you juice them!
6tablespoonfresh lemon juice
1/2teaspoontable saltscant (scant means slightly less than)
Gingersnaps
1 1/4cupflour
1/2teaspoonbaking soda
1/8teaspoonsalt
2tablespoonsmolasses
1tablespoonbrewed dark coffeeat room temperature
1/2cupsugar
6tablespoonsbuttersoftened
2tablespoonsfinely chopped crystallized ginger
1/2teaspooncinnamon
1/4teaspoonground cloves
2tablespoonssugarI used coarse Turbinado sugar, but regular sugar works fine too
parchment paper
Instructions
Lemon Ice Cream
Combine all ingredients in a small to medium sized bowl. Stir until sugar dissolves. Cover and freeze overnight. Let stand for a few minutes to soften, before serving. Makes about 6 1/3 cup servings.
Gingersnaps
Combine flour, baking soda and salt in small bowl; set aside
Combine molasses and coffee in small bowl; set aside.
Beat 1/2 cup sugar and butter until light and fluffy. Add ginger, cinnamon and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well blended.
Gently press dough into ball; wrap in plastic wrap and freeze for 15 minutes. Shape dough into 7 inch log; flatten to 1 inch thickness. Wrap in plastic and freeze 8 hours or overnight.
Preheat oven to 350 degrees. Place dough on counter for 5 minutes. Cover baking sheets with parchment paper. Cut dough into 1/8 inch thick slices. Place on pan 1/2 inch apart and sprinkle with 2 tablespoons (or more) sugar. Bake for 10 minutes (cookies with be slightly soft in the center, but will harden as they cool.) Cool on sheets for a few minutes, then remove from pans and cool completely on wire rack. Makes about 40 cookies.