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Monday, July 3, 2017

Orange-Ginger Creams






Deb Lindsey for The Washington Post

HOLIDAY COOKIES 2012 DEC 12, 2012

In Britain, when cookies are called "creams" it usually signals the presence of a buttercream filling. Sure enough, in this English-Scotch recipe, bright-tasting ginger- and orange-flavored cookies are paired with a rich, not-too-sweet orange buttercream.

SERVINGS: 30 TWO AND 1/2-INCH SANDWICH COOKIES

INGREDIENTS
FOR THE COOKIES
3 1/2 cups/455g all-purpose or unbleached white flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
16 tablespoons (2 sticks)/227f unsalted butter, slightly softened, plus more for greasing the glass
3/4 cup/170g granulated sugar, plus 3 tablespoons for forming the cookies
3/4 cup/150g light brown sugar
3 large egg yolks
2 tablespoons dark molasses
Very finely grated zest of 1 large orange
Very finely grated zest of 1 large lemon
FOR THE FILLING
8 tablespoons (1 stick)/113g unsalted butter, slightly softened
2 cups/250g confectioners' sugar
Very finely grated zest of 2 large oranges

DIRECTIONS
For the cookies: Position an oven rack in the upper third of the oven and preheat to 375 degrees. Line several baking sheets with parchment paper.

Thoroughly stir together the flour, baking powder, baking soda, ginger, cinnamon and nutmeg in a large bowl.

Beat together the butter, 3/4 cup of the granulated sugar and the brown sugar in the bowl of a stand mixer on medium speed until light and smooth. Add the egg yolks, molasses, orange zest and lemon zest, beating until thoroughly blended and smooth. Reduce the mixer speed to low and gradually beat in the flour mixture. If the mixer motor begins to labor, use a large wooden spoon to stir in the last of the flour mixture.

To form the cookies, pull off pieces of dough and use your hands to roll about 60 generous 1-inch balls. Transfer them to the baking sheets, spacing them about 2 1/2 inches apart. Place the remaining 3 tablespoons of granulated sugar on a small plate. Lightly grease the bottom of a flat-bottomed drinking glass with a little butter and very lightly dip the bottom of the glass into the sugar. Use the glass to flatten the dough balls until they are about 1/4 inch thick and 1 3/4 inches in diameter. Repeat with the remaining dough balls, dipping the glass in the sugar before forming each one to prevent the dough from sticking.

Bake for 8 to 10 minutes or until the cookies are just slightly darker around the edges. Cool on the baking sheets for 30 seconds, then transfer the cookies to wire racks to cool completely. Repeat to bake the rest of the dough, allowing the baking sheets to cool completely between batches.

For the filling: Beat together the butter, confectioners' sugar and orange zest in a large bowl until very light and fluffy.

To assemble the cookies, spread a heaping teaspoon of filling over the flat side of one cookie round. Gently press the flat side of a similarly sized round over the filling. Continue until all the cookie sandwiches are assembled.

The cookies may be refrigerated in an airtight container for up to 4 days or frozen for up to a week. If frozen, defrost in the refrigerator before serving.

RECIPE SOURCE
Adapted from "The International Cookie Cookbook," by Nancy Baggett (Stewart, Tabori & Chang, 1988).
Nutritional Facts
Calories per cookie: 220
% Daily Values*
Total Fat: 10g 15%
Saturated Fat: 6g 30%
Cholesterol: 45mg 15%
Sodium: 35mg 1%
Total Carbohydrates: 31g 10%
Dietary Fiber: 0g 0%
Sugar: 18g
Protein: 2g

https://www.washingtonpost.com/pb/recipes/orange-ginger-creams/13126/

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