1 1/2 cups light brown sugar
2 lemons, zested and juiced (makes about 1/4 cup juice and 1 tablespoon zest)
1 1/2 sticks butter, room temperature
1 large egg
1/3 cup molasses
4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
Confectioners' sugar, for dusting
Prepared lemon curd, for filling
My favorite holiday cookie was created by my dear friend Gary, who is the daddy of my Goddaughter: Ginger cookie with lemon curd; two things I love. The cookie itself is irresistible. When I put the lemon curd on it, I'm in trouble! This cookie is light and delicious and very enticing on a holiday platter. If you want to make it ahead simply store the plain cookies in an airtight container and dust with powdered sugar and fill with curd just before serving.
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