LEMON-GINGER SNOWBALLS
A lemon cookie recipe is a great addition to any occasion. These snowball-inspired goodies also have an optional chocolate variation.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 17
Steps:
- In large mixing bowl beat shortening, ginger, vanilla, tea, and lemon peel on medium until fluffy. Add brown sugar; beat until well-combined. Beat in ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining by hand. Refrigerate dough 1 hour or until easy to handle.
- Heat oven to 350 degrees F. Shape dough in 1-inch balls. Roll in granulated sugar and place on two ungreased baking sheets.
- Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Transfer to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry. Makes 4 dozen cookies. Powdered Sugar Glaze
- In bowl stir together powdered sugar and water to reach drizzling consistency.
Nutrition Facts : Calories 75 kcal, Carbohydrate 13 g, Cholesterol 9 mg, Protein 1 g, SaturatedFat 1 g, Sodium 35 mg, Sugar 8 g, Fat 2 g, UnsaturatedFat 2 g
LEMON SNOWBALLS COOKIE
These crunchy little cookies are great for a light dessert. The bright taste of lemon makes them a winner!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON-GINGER WATER
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
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 TEA
Combine lemon with root ginger to make this refreshing lemon and ginger tea that's a great alternative to caffeinated drinks. Sweeten with honey if you like
Provided by Miriam Nice
Categories Afternoon tea, Drink
Time 5m
Number Of Ingredients 3
Steps:
- Cut the lemon in half. Squeeze the juice from one half and slice the rest. Divide the lemon juice and slices between 2 mugs, along with the sliced ginger.
- Fill the mugs with boiling water and leave to steep for 3 mins or until cool enough to sip. Sweeten with honey if you like.
Nutrition Facts : Calories 19 calories, Fat 0.1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 0.2 grams protein
LEMON GINGER SCONES
Make and share this Lemon Ginger Scones recipe from Food.com.
Provided by PalatablePastime
Categories Scones
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.
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- Make the lemon-ginger gelatin: Combine water, sugar, and ginger in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve into a bowl. Whisk with lemon juice. (You should have 4 1/2 to 5 cups liquid. If needed, add more water to yield 5 cups.)
- Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into 1 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture begins to gel, 15 to 20 minutes. Pour into a damp 7-cup mold. Refrigerate for 30 minutes.
- Meanwhile, make the snow: Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain through fine sieve into remaining 2 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture just begins to gel, 5 to 10 minutes.
- Once mixture begins to gel, whisk together cream and sugar in a bowl until soft peaks form. Fold into gelatin mixture. Spoon into mold on top of lemon-ginger gelatin. Refrigerate until gelatin is set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.
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