Zesty lemon-scented cookies laced withchopped cystallized ginger and topped with glistening superfinesugar.
Recipe: Lemon Ginger Zingers
1 1/2 cups all-purpose flour
Preheat oven to 350°F (175°C).In a small bowl, combine flour, baking powder, baking soda andsalt; set aside.
In bowl of electric mixer, cream togetherbutter and brown sugar until light and fluffy. Add ginger, egg,lemon juice and 1 tablespoon zest; beat until combined. Graduallyadd flour mixture; mix well. Cover dough and chill 30 minutes.
In a small bowl, combine remaining zestand superfine sugar; set aside.
Drop dough by heaping teaspoons, 2 inchesapart, onto parchment-lined cookie sheets.
Dip the bottom of a glass into the lemonsugar mixture and flatten dough; repeat for all cookies.
Place remaining lemon sugar mixture ina sifter and sift additional sugar over each cookie.
Bake 9 to 12 minutes until edges beginto brown. Allow cookies to cool on sheet 2 to 3 minutes. Removeto a cooling rack; cool completely.
Store at room temperature in an airtightcontainer with wax paper between layers for up to 1 week.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar, packed
1/2 cup crystallized ginger, finely chopped
1 large egg
1 tablespoon fresh lemon juice
2 tablespoon lemon zest, freshly grated – divided use
1/2 cup superfine sugar*
Makes about 2 1/2 to 3 dozen.
*Either purchased, or whirl granulatedsugar in the blender until ‘super fine’.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
If the Lemon Ginger Zingers recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog