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Lemon Meringue-filled Gingersnap Snowflake Cookies
Photo by Leigh Beisch; food styling by Dan Becker

Lemon Meringue-filled Gingersnap Snowflake Cookies

Prepare Gingersnap recipe through step 4, using snowflake cutters. Bake as directed.

Put 3/4 cup granulated sugar, 2 tbsp. fresh lemon juice, and 3 large egg whites in the bowl of a stand mixer.

Set bowl over a pan filled with 1 in. simmering water. Whisking constantly, heat mixture until egg whites are warm to the touch and sugar has dissolved, about 4 minutes.

Put bowl of warm whites on mixer and mix on medium speed until cool and fluffy, about 10 minutes. Stir in finely shredded zest of 1 lemon.

Fit a gallon-size resealable plastic bag with a 1-in. star tip, snipping hole in corner of bag for tip to fit snugly (or use a pastry bag).

Half-fill bag with meringue. Gather bag at top and gently pipe about 2 tbsp. meringue onto flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies. Dust cookies on both sides with powdered sugar. Makes 50.

Make-ahead tip:  Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days. Cookies can be filled up to 5 hours ahead.

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