Gramercy Tavern Gingersnaps

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1 ¾ cup packed dark brown sugar
1 ½ cup (3 sticks) unsalted butter, softened
1 large egg
1 tablespoon grated, peeled fresh ginger (see note)
1 ½ teaspoon grated lemon zest (i.e. lemon peel)
3 ¾ cup all-purpose flour
2 tablespoon ground ginger
1 tablespoon ground cinnamon
1 ¼ teaspoon baking powder
½ teaspoon finely ground white pepper
¼ teaspoon ground cloves
2 tablespoons turbinado (raw) sugar

In electric mixer, beat sugar and butter until smooth.  Add egg, fresh ginger and lemon zest and beat well.

In a bowl, mix together flour, ground ginger, cinnamon, baking powder, white pepper and cloves.  Gradually add dry ingredients to butter mixture, beat until well combined. Form dough into a large flat ball, wrap in plastic, and chill 4 hours, or overnight.

Preheat oven to 350° F. Scoop out a teaspoon of dough and roll between the palms of your hands to form a ball. Place balls on an ungreased cookie sheet. Dip the base of a drinking glass with a 2- to 3-inch diameter in flour (to prevent sticking). Press down hard on each round of dough with base of glass to form rounds about 1/8 inch thick. Dip glass in flour as often as necessary. If desired, use a dry, clean pastry brush to remove excess flour from cookies.

Sprinkle a tiny bit of turbinado sugar on tops of unbaked cookies; bake for 8 to 10 minutes, until crisp.  Put on a wire rack to let cool.

Makes 6 dozen cookies



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