Tea on Tuesday

$12.00 US

Tea on Tuesday

Little Lemon Ginger Cookies

A sweet little gem of a cookie, my girls can not get enough of these. The cookies may be made a few days ahead of serving and stored in a sealed container between waxed paper or parchment paper. For an extra treat, sprinkle the tops with a little lemon sugar.

1 stick (8 TBSP.) unsalted butter, softened

3/4 cup sugar

1 large egg

zest of 1 lemon, finely grated

1/4 tsp. lemon extract

1 and 1/3 cups flour

1/2 tsp. ground ginger

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup candied ginger, finely diced

Pre-heat oven to 350 degrees. Line two baking sheets with silicon baking mats or parchment paper. In bowl of a mixer, cream the butter and sugar until light and fluffy. Scrape the sides of the bowl. Add the egg and beat to combine. Add the zest and lemon extract and beat in.

In a separate bowl, whisk together the flour, ground ginger, baking soda, salt and candied ginger. On low speed, add dry ingredients to the creamed mixture until just combined. Drop teaspoons of batter onto the baking sheets (a small sized cookie scoop or melon ball scoop works well for this and gives you very even, round little cookies.) Sprinkle tops with a little sugar or lemon sugar. Bake 7 - 9 minutes, until bottoms have browned. Centers will be a little soft.

Makes 3 dozen cookies.

Copyright 2000-2011 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved.