Ginger lemon cookies
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Unsalted butter |
| ¾ | cup | Sugar; plus |
| 2 | tablespoons | Sugar-- plus more |
| 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 |
Directions
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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