Ginger Lemon Delights Food

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LEMON GINGER COOKIES



Lemon Ginger Cookies image

These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.

Provided by Sally

Categories     Cookies

Time 2h

Number Of Ingredients 14

1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 Tablespoon (15ml) lemon juice
1 Tablespoon lemon zest
1 teaspoon pure vanilla extract
1/4 cup finely chopped/minced crystallized ginger, divided
3/4 cup (90g) confectioners' sugar (or more, as needed)
1 and 1/2 Tablespoons (23ml) fresh lemon juice

Steps:

  • Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
  • Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
  • Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

LEMON-GINGER WATER



Lemon-Ginger Water image

This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.

Provided by France C

Categories     Drinks Recipes

Time 10m

Yield 16

Number Of Ingredients 6

½ cup lemon juice
½ cup filtered water
1 (2 inch) piece fresh ginger, peeled
4 teaspoons honey
15 cups filtered water
4 quart-size mason jars (optional)

Steps:

  • Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
  • Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g

LEMON GINGER ICE CREAM



Lemon Ginger Ice Cream image

One of my favorite cookies is a ginger cooking with lemon filling. I created this ice cream as another way to enjoy my favorite flavor combination.

Provided by KelBel

Categories     Frozen Desserts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2 tablespoons lemon extract
2 cups half-and-half cream
2 cups whipping cream, unwhipped
1/4 cup crystallized ginger, chopped

Steps:

  • Combine all ingredients well.
  • Place in an ice cream freezer and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 901.8, Fat 66.6, SaturatedFat 41.5, Cholesterol 241.5, Sodium 221.1, Carbohydrate 62.7, Sugar 54.3, Protein 13.9

LEMON DELIGHT TRIFLE



Lemon Delight Trifle image

I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 7

3-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed

Steps:

  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.

GINGER LEMON DELIGHTS



Ginger Lemon Delights image

This is another cookie from the 25 days of Christmas Cookies that am sure Santa will love. He just might leave all the gifts at your house. Good idea... ;)

Provided by Vanessa "Nikita" Milare

Categories     Cookies

Time 1h

Number Of Ingredients 13

COOKIES:
1 pkg sugar cookie mix
1/2 c shortening
1/4 c light molasses
1 Tbsp ginger, ground
1 1/4 tsp cinnamon, ground
1 tsp clove, ground
1 egg
GLAZE & TOPPINGS:
1 c powdered sugar
1 tsp lemon peel, grated
4 tsp lemon juice, fresh
1/4 c ginger, crystallized & chopped finely

Steps:

  • 1. First pre-heat the oven to 375F. Then in a large bowl stir the cookie ingredients until soft dough forms. It will be sticky.
  • 2. Next on an ungreased cookie sheets drop dough with 1 Tbsp size cookie scoop about 2 inches apart. Then bake for about 8 to 10 mins or until edges area light golden brown. Then let cool for 2 mins. Then remove from the cookie sheets to a cooling rack. Then let cool completely for about 30 mins.
  • 3. Then in a samll bowl stir the powdered sugar,lemon peel & lemon juice together until smooth. Spreadover the cooled cookies & sprinkle with the chopped crystallized ginger.

GINGER LEMON DELIGHTS



Ginger Lemon Delights image

when we were in school we would come home and our mom would have these cookies made for us they are so good and now our family serves them to the school at our church

Provided by Patsy Fowler

Categories     Cookies

Time 25m

Number Of Ingredients 12

1 pkg (1 pound and 1/2 oz) sugar cookie mix
1/2 c shortening
1/4 c molasses
1 Tbsp ground ginger
1 1/4 tsp ground cinnamon
1 tsp ground cloves
1 egg
FOR THE GLAZE AND THE TOPPING:
1 c powdered sugar
1 tsp lemon zest, grated
4 tsp lemon juice
1/4 c finely chopped crystallized ginger

Steps:

  • 1. Preheat oven to 375.
  • 2. Line a baking sheet with foil and set aside.
  • 3. In the bowl of a stand mixer (or a large bowl), combine the cookie ingredients until very soft dough forms. It will be sticky, so don't worry about that.
  • 4. Use a medium cookie scoop or tablespoon to scoop the dough into the prepared baking sheet, 2 inches apart, they spread a good bit so give them room.
  • 5. Bake for 8-10 minutes or until edges are light golden brown and the cookies are just set.
  • 6. Cool for 2 minutes on the baking sheet, then remove to cooling racks to cool completely, about 30 minutes.
  • 7. Meanwhile, stir together the powdered sugar, lemon zest and lemon juice until smooth.
  • 8. When the cookies have cooled, spread a small amount of glaze on each cookie and top with a few pieces of the cystallized ginger.
  • 9. Allow the glaze to firm up, then store in an airtight container.

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