Gingersnap Sherbet Sandwiches

Lemon Sherbet
Makes about 1 quart
Ingredients:

• 1 cup lemon juice (about 2 lemons)
• 1 cup milk
• 1 cup cream
• Zest of 2 lemons
• 160 g sugar

Gingersnaps
Adapted from Emily Luchetti's "A Passion for Desserts"
Makes about 24 cookies
Ingredients:

• 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:

1. Put the lemon juice in a bowl. Add in the milk and cream together and stir to combine.
2. Add in the lemon zest.
3. Add in the sugar and stir to combine. Taste the mixture and add more sugar if necessary.
4. Freeze in an ice cream maker per manufacturer's instructions.

For the gingersnaps:

1. Sift together the flour, baking soda, cinnamon, ginger, white pepper, allspice, and salt in a medium bowl.
2. In a stand mixer, combine the butter, sugar, and brown sugar and beat until it is smooth and fluffy.
3. Add in the egg and combine.
4. Add in the molasses and combine.
5. Add in the dry ingredients in two additions, mixing until thoroughly combined. The dough will be very soft.
6. Wrap the dough in plastic and refrigerate until firm, about 3 hours.
7. Divide the dough into two pieces and wrap in plastic. Refrigerate for another
8. 2 hours until very firm.
9. When the dough is firm, roll into two 1-inch diameter logs on a lightly sugared surface.
10. 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.
11. Cut the dough logs into ½ slices (They look small, but will expand in size in the oven.)
12. Coat the slices in the sugar on all sides.
13. 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:

1. Arrange the gingersnaps in pairs, with one cookie in each pair facing up.
2. Use a scoop to place portions of sherbet on the gingersnaps turned bottom side up. Top with the other cookie and press together.
3. Serve immediately or store in the freezer until ready.

This recipe is from dessertfirstgirl.com.

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