Sunday, September 26, 2010

Ginger Cookies with Lemon Curd

Zazie in Cole Valley is a great place to have breakfast.  The food is delicious and you can order small portions too which means you aren't so stuffed and it's more affordable.  I enjoyed the gingerbread pancake with lemon curd so thought I would try and make a cookie recipe inspired by that dish.  So here it is.  The cookies have a bit of a spicy kick to them and are a good treat just on their own too.

Ginger Cookies

2 cups all purpose flour
2 tsp baking soda
1 Tb ground ginger
1/2 tsp cinnamon
1/2 tsp cardamom
pinch of cayenne
1/4 cup chopped crystallized ginger
1/2 tsp salt
3/4 cup unsalted butter
1 cup granulated sugar
1 egg
1/4 cup molasses

Preheat oven to 325.  In a medium bowl combine flour, baking soda, ginger, cinnamon, cardamom, cayenne and salt.  In a large bowl cream together butter and sugar, and then beat in the egg.  Add molasses.  Add dry ingredients and crystallized ginger and mix until just combined.
Roll dough into golf ball size balls and place on parchment lined baking sheets.  Bake for 20 minutes and then place on rack to cool.  The recipe makes about 24 cookies.

Lemon Curd

1/2 cup lemon juice (2-3 lemons)
2 tsp lemon zest
1/2 cup sugar
3 eggs
6 Tb butter, cut in bits

Whisk juice, zest, sugar and eggs in a 2 quart saucepan.  Stir in butter and cook over moderately low heat, whisking often, until curd is thick enough to hold marks of the whisk, around 20 minutes.  Transfer curd to a bowl, cover with plastic and chill at least an hour.  The curd can be kept in the fridge up to one week.  When you are ready for a snack, spread some curd between two cookies and enjoy!

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