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Gramercy Tavern Gingersnaps
1 3/4 C. packed dark brown sugar
1 1/2 C. (3 sticks) unsalted butter, softened
1 large egg
1 T. grated, peeled fresh ginger (see note)
1 1/2 t. grated lemon zest (yellow portion of peel)
3 3/4 C. all-purpose flour
2 T. ground ginger
1 T. ground cinnamon
1 1/4 t. baking powder
1/2 t. finely ground white pepper
1/4 t. ground cloves
2 T. turbinado (raw) sugar (see note)
Using an electric mixer, beat sugar and butter until smooth, about 2 to 3 minutes. Add egg, fresh ginger and lemon zest; beat well.
In a bowl, whisk together flour, ground ginger, cinnamon, baking powder, white pepper and cloves. Gradually add dry ingredients to butter mixture, beating until well combined. Form dough into a large disk, wrap in plastic, and chill at least 4 hours, or overnight.
Preheat oven to 350°F. Scoop out 1 teaspoon of the dough at a time 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 tops of cookies with a tiny bit of turbinado sugar; bake for 8 to 10 minutes, until crisp. The tops will be dull and set. Transfer to a wire rack to let cool.
Yield: 6 dozen.
Note: Don't worry if the grated fresh ginger includes stringlike threads. They will disappear during baking. If desired, use up to a total of 1/2 cup turbinado sugar for sprinkling. The sugar bakes into the cookies and seems to disappear.
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