Page 125 - Classic Cookies with Modern Twists

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with

parchment paper. In a medium bowl, whisk together the our,
ginger, baking soda, and salt. Set aside.

2. In a small saucepan over medium-low heat, melt the butter

with the sugar and golden sy r up, stirring occasionally until the
sugar dissolves and the mixture bubbles lightly around the
edges, 3 to 5 minutes. Remove the pan from the heat and allow
the mixture to cool for about 20 minutes, or until it is no longer
hot to the touch.

3. Add the dr y ingredients to the pan and stir until well
combined. The dough should be slightly shiny and thick, but
still malleable. Using your hands or a ½-ounce scoop, form ½-

inch balls of dough and place them on the baking sheets, 1 inch
apart, attening them slightly if they don’t deate on their ow n.

4. Bake for 15 to 17 minutes, rot ating the sheets half way
through, or until cookies are slightly darker and tiny cracks

form on top. They should be quite dr y and ver y cr unchy. Move
the baking sheets from the oven (leaving the cookies on the
sheets) to a wire rack to cool completely.

5. Meanwhile, make the lling. In a small saucepan over
medium heat, melt the butter. Add the golden sy r up and lemon
juice and stir to combine. Slowly add the sugar, whisking as you
go, until the mixture is cohesive and smooth. Stir in the lemon
zest and salt, and set aside to cool slightly. When the cookies are

completely cool, sandwich them with about 2 teaspoons of
lling.