 |
Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 24 |
|
Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.) Ingredients:
1/2 cup unsalted butter, at room temperature |
1 cup sugar, divided |
1 egg |
2 3/4 teaspoons grated fresh lemon rind |
1/2 teaspoon vanilla extract |
1 cup flour, plus |
2 tablespoons flour |
1 1/2 teaspoons baking powder |
1 teaspoon ground ginger |
1/4 teaspoon salt |
extra flour, for shaping (andrea gordon(she won!) |
Directions:
1. Set the oven at 325 degrees.
2. Line 2 baking sheets with parchment.
3. In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
4. When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
5. Sift the flour, baking powder, ginger, and salt.
6. With the mixer set on its lowest speed, add the dry ingredients to the batter.
7. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
8. With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
9. Arrange them 2-inches apart on the baking sheets.
10. Put the remaining 3 tablespoons of sugar in a bowl.
11. Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
12. Bake the cookies for 18 minutes or until the edges are golden brown.
13. Cool on wire racks.
14. Store in an airtight container.
|
|