Cranberry Ginger Wafers With Maple Sugar Food

LEMON-GINGER WAFERS

Steps:

• Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
• Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
• Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.

GINGER-MAPLE CRANBERRY SAUCE

Steps:

• Combine cranberries, orange zest, ginger, brown sugar, maple syrup, vinegar, salt, and sugar in a saucepan, and bring to a simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, until sauce is thick and jammy, 1½-2 hours.
• Remove from heat when the sauce is thick on a spoon and doesn't want to shake off. Stir in freshly grated nutmeg. Allow to cool at room temperature, then refrigerate. Sauce will keep airtight in the refrigerator or freezer for at least 2 weeks.

MAPLE WAFERS

Steps:

• Preheat oven to 350 degrees.
• In a bowl blend the melted butter, shortening, sugar, egg and flavouring together.
• Measure flour, cream of tartar, soda and salt into a bowl, stir to blend thoroughly.
• Add the dry ingredients gradually to the butter mixture.
• Mix well. Drop by teaspoonfuls onto lightly greased baking sheets.
• Wet bottom of a drinking glass and press down on cookie batter to flatten into a thin wafer.
• Place onto baking sheet and bake for 8 - 10 minutes.
• These little cookies may be put together in pairs with icing if desired.