"What does a local Thanksgiving means to me? Well, it always meant great Italian food at a relatives house with a turkey thrown in for good measure. And now it means great Italian and Dominican food at my mother-in-law's house with a Tandoori turkey thrown into the mix. Either way, Thanksgiving means great food." Chef Carlucci-Rodriguez
Recipe courtesy of Chef Heather Carlucci-Rodriguez, Lassi, New York City.
For the Cookies:
1/2 pound butter
2 cups sugar
2 tablespoons grated lemon zest
2 ½ cups flour
1 teaspoon salt
2 teaspoons ground ginger
3 tablespoons finely chopped candied citron
3 tablespoons crystallized ginger
For the Cream:
1 cup mascarpone
½ cup confectioners' sugar
¾ cup heavy cream
1. Preheat oven to 375 degrees F.
2. Cream butter and sugar together until smooth. Add eggs and zest. Beat until well-mixed.
3. Mix the flour, salt and ginger together in another bowl. Stir into the wet batter, scraping down the sides of bowl to incorporate all dry ingredients. Fold in the citron and crystallized ginger.
4. Pipe out into 1-inch rounds on parchment lined sheet pan and bake for 7-10 minutes until brown around edges and yellow in the middle.
5. Allow the cookies to cool completely.
6. Meanwhile, cream the mascarpone and confectioners' sugar together until smooth. Be careful not to over beat; the mascarpone breaks easily.
7. Add the cream and beat until stiff and smooth.
8. To serve: Sandwich two lemon ginger cookies together with bit of the mousse.
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