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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp baking soda
                                                                  • Yes No 2 tsp ginger powder
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/4 cup unsulfured molasses
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
                                                                  • MAKE THE COOKIES In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
                                                                  • Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 inches apart. Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to bottom and front to back halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely. Bake the remaining cookies.
                                                                  • MAKE THE FILLING In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners' sugar at medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice.
                                                                  • Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing them together so the filling spreads to the edge.
                                                                  Yields: 20three-inch cookies
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 50 minutes
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
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                                                                  • Yes No
                                                                    paper

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