Lemon Meringue-filled Gingersnap Snowflake Cookies

Name: Lemon Meringue-filled Gingersnap Snowflake Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters packed brown sugar; 237 milliliters butter, at room temperature; 1 teaspoon cinnamon; 1 large egg; 3 larges egg whites; 50 servings GINGERSNAP DOUGH; 828 milliliters flour; 177 milliliters granulated sugar; 1 teaspoons each ground cloves, nutmeg, and freshly ground black pepper; 2 teaspoons ground ginger; 50 servings LEMON MERINGUE; 2 Tbsps fresh lemon juice; 1 Zest of lemon; 1 teaspoons salt; 118 milliliters unsulphured molasses

Need a vegetarian dessert? Lemon Meringue-filled Gingersnap Snowflake Cookies could be an outstanding recipe to try. This recipe makes 50 servings with 164 calories, 3g of protein, and 5g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, unsulphured molasses, lemon meringue, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make dough: Beat butter and brown sugar together in a bowl with a mixer on medium speed.

Ingredients you will need

Brown Sugar

Butter

Dough

Equipment you will use

Blender

Bowl

Mix in molasses, then egg, until blended, scraping bowl as needed.

Ingredients you will need

Molasses

Egg

Equipment you will use

Bowl

In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.

Ingredients you will need

Baking Soda

Butter

Spices

All Purpose Flour

Salt

Equipment you will use

Bowl

Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 35

Equipment you will use

Oven

Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using snowflake cutters to cut out dough in various sizes, some with the centers cut out using a smaller size cutter to make a window, and arrange snowflakes about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.

Ingredients you will need

Dough

Roll

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Baking Sheet

Spatula

Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.

Ingredients you will need

Equipment you will use

Oven

Make meringue: Put sugar, lemon juice, and egg whites in the bowl of a stand mixer. Set bowl over a pan filled with just enough simmering water so that bowl isn't touching water.

Ingredients you will need

Lemon Juice

Egg Whites

Sugar

Water

Equipment you will use

Stand Mixer

Bowl

Frying Pan

Whisking constantly, heat mixture until egg whites are warm to the touch and sugar has dissolved, about 4 minutes. Put bowl of warm whites on mixer and whisk on medium speed until cool and fluffy, about 10 minutes. Stir in zest.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Whisk

Blender

Bowl

Fit a gallon-size resealable plastic bag with a star tip, snipping hole in corner of bag for tip to fit snugly (or use a pastry bag). Half-fill bag with meringue. Gather bag at top and gently pipe about 2 tbsp. meringue onto flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies. Dust cookies on both sides with powdered sugar.

Ingredients you will need

Powdered Sugar