Candied Lemon Ginger Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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O.K, so I haven't made this recipe yet, but because I don't want to forget about it I placed it here for safe keeping. I love ginger cookies and haven't found a good enough recipe to compare to the ginger cookies found at Trader Joe's. But I believe after reading through the list of ingredients and method that this one might hit the mark. This one is on my Christmas cookie list. Will keep you updated when I finally get to make them. Ingredients:
2 cups flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 teaspoon ground ginger |
1/2 cup unsalted butter, softened |
4 ounces cream cheese, softened |
1 cup white sugar |
1/2 cup light brown sugar |
1 egg |
3/4 teaspoon lemon oil (boyajian brand oil or 1 tablespoon grated lemon rind) |
2 tablespoons candied lemon peel |
2 tablespoons crystallized ginger |
coarse decorator sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Use a whisk to mix together flour, baking soda, salt, and ground ginger.
3. Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.
4. Add flour mixture gradually, blending at low speed just until combined.
5. Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
6. Chill dough until firm.
7. Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
8. Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.
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