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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 48 |
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This recipe combines ginger with lemon and it makes for a delicious cookie. Give it a try! Its worth searching out the crystallized ginger. If you don't have that kind of ginger, the cookies might still be good, but it makes the cookie for me. Ingredients:
1 cup unsalted butter, room temperature |
3/4 cup plus 2 tablespoons granulated sugar |
3 tablespoons finely grated, fresh ginger |
1/2 teaspoon finely grated lemon zest |
1/4 teaspoon table salt |
2 large egg yolks |
1/2 teaspoon vanilla extract |
2 1/2 cups all purpose flour |
2 tablespoons finely chopped crystallized ginger |
1 lightly beaten egg white |
Directions:
1. In a large bowl, combine butter, 3/4 cup sugar, ginger, lemon zest and salt. Cream mixture until well blended, about two to three minutes on medium speed. Scrape the bowl.
2. Add yolks and vanilla. Mix until well blended, about 1 minute.
3. Add flour. Shape tablespoons of dough into 1 inch balls and set them 1 1/2 inches apart on prepared cookies sheets.
4. In a small, shallow dish, mix the crystallized ginger and the remaining 2 tablespoons of granulated sugar.
5. With the palm of your hand, press on the dough balls until about 1/4 inch thick and 2 inches in diameter.
6. Brush tops with egg white and sprinkle with ginger sugar mixture.
7. Press gently on the cookies with the bottom of a metal measuring cup to help the topping adhere.
8. Bake until cookies are light brown on the bottom and around the edges, 11 to 13 minutes.
9. Let cool for five minutes. Transfer to rack to cool completely.
10. When cool. Store in airtight containers.
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