Yield: 36 servings
|¼ pounds||Unsalted butter|
|¾ cup||Sugar; plus|
|2 tablespoons||Sugar-- plus more|
|\N \N||For sprinkling|
|1 tablespoon||Grated lemon zest|
|1⅓ cup||All-purpose flour|
|½ teaspoon||Ground ginger|
|½ teaspoon||Baking soda|
|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
Converted by MM_Buster v2.0l.