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13th Annual Christmas Cookie Issue: Ginger and Lemon Cookies recipe

 
Ginger Lemon Cookies
SCOTT KEELER   |   TIMES

Ginger Lemon Cookies SCOTT KEELER | TIMES
Published Nov. 26, 2014

For the topping:

2 tablespoons plus 1 teaspoon crystallized ginger

3 tablespoons granulated sugar

For the cookies:

1 cup (2 sticks) unsalted butter, room temperature

¾ cup granulated sugar

3 tablespoons finely grated fresh ginger

1 teaspoon ginger powder

1 teaspoon lemon zest

¼ teaspoon salt

2 large egg yolks

½ teaspoon vanilla

2 ½ cups all-purpose flour

1 egg white, lightly beaten

Preheat oven to 350 degrees.

In small bowl, mix crystallized ginger and sugar together. Pour mixture on cutting board and chop with sharp knife until ginger resembles sand. Set aside.

In a large bowl, combine butter, sugar, fresh ginger, ginger powder, lemon zest and salt. Cream mixture until light and fluffy. Add egg yolks and vanilla. Mix until blended. Add flour and mix until dough just comes together.

Shape dough into small balls, about 1 inch, or use a small ice cream scoop. Place cookies on a parchment-lined cookie sheet. Flatten balls with the palm of your hand. Brush tops with egg white and sprinkle with ginger and sugar mixture. Press lightly. Bake 13 minutes, or until cookies are lightly browned. Cool on cookie sheet 5 minutes, then let cool completely on racks. Store in airtight container.

YIELD: Makes 30 cookies.

FREEZEWORTHY: Yes, but cool completely first.

Submitted by Betty McCreight, Clearwater