Lil Miss Lemon-Filled Gingersnap!

The gingersnap's olefactory offering is occasion for a satisfied smile from a sniffer from sunny So-Cal.


Ingredients:

3/4 cup unsalted butter, at room temperature
2 cups sugar
1/4 cup unsulfured molasses
1 egg
1-3/4 cups all-purpose flour
1/2 cup graham flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger

D irections:

1. Preheat teh oven to 350F. Grease a sheet pan well and set aside.

2. Place the butter and 1 cup of the sugar in the bowl of a mixer adn beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes.

3. With the mixer on low speed, add the molasses and egg, and beat well. Add the flours, baking soda, and spices, and mix on low speed until all of the ingredients are incorporated. Increase speed to medium and mix just until the dough is smooth. Remove fthe bowl from the mixer.

4. Place the remaining 1 cup sugar on a large plate. Shape the dough into 1-inch balls, roll them in the sugar to coat, and place the prepared pan, making sure you give the cookies enough space to spread as they bake. Bake until golden brown (they will be a bit darker than other drop cookies because the dough is dark to begin with), about 15 minutes. Let the cookies cool on the pan for a few minutes, then transfer to a rack or paper towels and let cool completely.

L emon Filling:

see the Yo-yo Yumsters entry as I was bitten by the lazy bug tonight.

A nd finally:

Roll each lemon-filled wagon wheel through a plate brimming with non-pareils!