Recipe: Liz Burke's Ginger Meyer Lemon Cremes

Liz Burke's homemade Ginger Meyer Lemon Cremes

For the Cookies:

1 cup unsalted butter
½ cup white sugar
½ cup dark brown sugar
1 egg, room temp
¼ cup molasses
2 cups white flour
1 ¾ tsp baking soda
1 ¼ tsp ground ginger
1 tsp cinnamon
¾ tsp cloves
½ tsp kosher salt

For the Lemon Filling

2 ½ cups powdered sugar
1 stick unsalted butter
zest of 3 meyer lemons
1.5 Tbs meyer lemon juice
1 tsp lemon extract

For the Cookies:

Pre-heat oven to 375 and line cookie sheets with parchment or silicon
Beat butter and sugars until creamy
Add egg and molasses, beat until mixed in
Slow down mixer and add dry ingredients
Using a melon ball scooper, scoop balls of dough onto cookie sheets ½ in apart
Bake for 8 minutes and cool on rack, placing similiar sized cookies next to each other

For the Filling:

Beat the butter, sugar and zest until fluffy
Add the juice and extract and whip a minute more
Fill a plastic bag with the creme; cut the tip of the bag and
When the cookies are cool, creme the flat side of a cookie in a spiral motion leaving ½ cm and top with another cookie