Yield: 36 servings
Measure | Ingredient |
---|---|
¼ pounds | Unsalted butter |
¾ cup | Sugar; plus |
2 tablespoons | Sugar-- plus more |
\N \N | For sprinkling |
1 large | Egg |
1 tablespoon | Grated lemon zest |
1⅓ cup | All-purpose flour |
½ teaspoon | Ground ginger |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
¼ cup | Crystallized ginger in 1/8\" dice |
Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside.
In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy for about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine. In a bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger, add to butter mixture; mix on medium-low speed to combine, about 20 seconds. Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes. Makes 3 dozen.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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