Recipe: Orange-Ginger Creams
In Britain, when cookies are called "creams" it usually signals the presence of a buttercream filling. Sure enough, in this English-Scotch...
The Washington Post
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.
For the cookies
3 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1/4 teaspoon baking soda
1 ¼ teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
16 tablespoons (2 sticks) unsalted butter, slightly softened, plus more for greasing the glass
3/4 cup sugar, plus 3 tablespoons for forming the cookies
3/4 cup light brown sugar
3 large egg yolks
2 tablespoons molasses
Very finely grated zest of 1 large orange
Very finely grated zest of 1 large lemon
For the filling
8 tablespoons (1 stick) unsalted butter, slightly softened
2 cups confectioners' sugar
Very finely grated zest of 2 large oranges
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 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 ½ inches apart.
Place the remaining 3 tablespoons of 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 ¾ 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 eight 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.
Nutrition per cookie: 220 calories, 2 g protein, 31 g carbohydrates, 10 g fat, 6 g saturated fat, 45 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 18 g sugar
Adapted from "The International Cookie Cookbook," by Nancy Baggett