Gingersnap Sherbet Sandwiches
Makes about 1 quart
- 1 cup lemon juice (about 2 lemons)
- 1 cup milk
- 1 cup cream
- Zest of 2 lemons
- 160 g sugar
Adapted from Emily Luchetti's "A Passion for Desserts"
Makes about 24 cookies
- 5 oz. all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ⅛ ground white pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 8 ounces unsalted butter, room temperature
- 1¾ oz (¼ cup) sugar
- 2 oz dark brown sugar
- 1 large egg
- 3 tablespoons molasses
For the sherbet:
- Put the lemon juice in a bowl. Add in the milk and cream together and stir to combine.
- Add in the lemon zest.
- Add in the sugar and stir to combine. Taste the mixture and add more sugar if necessary.
- Freeze in an ice cream maker per manufacturer's instructions.
For the gingersnaps:
- Sift together the flour, baking soda, cinnamon, ginger, white pepper, allspice, and salt in a medium bowl.
- In a stand mixer, combine the butter, sugar, and brown sugar and beat until it is smooth and fluffy.
- Add in the egg and combine.
- Add in the molasses and combine.
- Add in the dry ingredients in two additions, mixing until thoroughly combined. The dough will be very soft.
- Wrap the dough in plastic and refrigerate until firm, about 3 hours.
- Divide the dough into two pieces and wrap in plastic. Refrigerate for another
- 2 hours until very firm.
- When the dough is firm, roll into two 1-inch diameter logs on a lightly sugared surface.
- To bake the cookies, preheat the oven to 350° F. Line some baking sheets with parchment paper or Silpats. Fill a small bowl with sugar for dipping cookies.
- Cut the dough logs into ½ slices (They look small, but will expand in size in the oven.)
- Coat the slices in the sugar on all sides.
- Place the cookies 2½ inches apart on the prepared sheets and bake for about 12 minutes until the centers no longer look wet. Cool on a wire rack.
To assemble the sandwiches:
- Arrange the gingersnaps in pairs, with one cookie in each pair facing up.
- Use a scoop to place portions of sherbet on the gingersnaps turned bottom side up. Top with the other cookie and press together.
- Serve immediately or store in the freezer until ready.
This recipe is from dessertfirstgirl.com.
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