A heavy sugar crust and the peppery bite of fresh ginger make these gingerbread cookies scrumptious. Be sure your spices are fresh; it will make a big taste difference here.
Oxmoor House JUNE 2007
Combine first 7 ingredients in a medium bowl; stir until blended.
Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Beat in molasses, egg yolk, lemon rind, grated ginger, and vanilla. Stir in flour mixture; beat just until blended.
Shape dough into a ball, and divide in half. Flatten each half into a round disk; wrap each in plastic wrap, and chill 2 1/2 hours until firm.
Line 2 large baking sheets with parchment paper. Roll out dough, 1 section at a time, to 1/4" thickness on a lightly floured surface. Cut into star shapes, using a 4" cookie cutter. Place 1/2" apart on prepared baking sheets.
Whisk together 1 egg and whipping cream; brush egg wash lightly over cookies. Sprinkle heavily with sparkling sugar.
Bake at 325° for 17 minutes or until cookies are puffed and slightly darker around edges. Cool 2 minutes on baking sheets; remove with parchment paper to wire racks to cool completely.
Note: Sparkling sugar can be purchased at gourmet grocery stores or cake decorating shops, or ordered from La Cuisine at 800-521-1176 or lacuisineus.com
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