LEMON-GLAZED CANDIED-GINGER COOKIES
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 13
Steps:
- Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
- Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
- Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
- Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.
LEMON-GLAZED CANDIED-GINGER COOKIES
These are just simply delicious cookies and taste wonderful with a hot cup of tea or coffee for just a little snack -
Provided by Chef mariajane
Categories Dessert
Time 12m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together.
- Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
- Preheat oven to 350°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
- Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
- Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.
Nutrition Facts : Calories 142, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 10.3, Carbohydrate 25.7, Fiber 0.2, Sugar 20, Protein 0.9
CANDIED LEMON GINGER COOKIES
O.K, so I haven't made this recipe yet, but because I don't want to forget about it I placed it here for safe keeping. I love ginger cookies and haven't found a good enough recipe to compare to the ginger cookies found at Trader Joe's. But I believe after reading through the list of ingredients and method that this one might hit the mark. This one is on my Christmas cookie list. Will keep you updated when I finally get to make them.
Provided by ForeverMama
Categories Dessert
Time 35m
Yield 3 Dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Use a whisk to mix together flour, baking soda, salt, and ground ginger.
- Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.
- Add flour mixture gradually, blending at low speed just until combined.
- Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
- Chill dough until firm.
- Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
- Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.
GINGER-LEMON COOKIES
Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)
Provided by spatchcock
Categories Dessert
Time 28m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Set the oven at 325 degrees.
- Line 2 baking sheets with parchment.
- In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
- When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
- Sift the flour, baking powder, ginger, and salt.
- With the mixer set on its lowest speed, add the dry ingredients to the batter.
- Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
- With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
- Arrange them 2-inches apart on the baking sheets.
- Put the remaining 3 tablespoons of sugar in a bowl.
- Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
- Bake the cookies for 18 minutes or until the edges are golden brown.
- Cool on wire racks.
- Store in an airtight container.
GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES
From Cook's Illustrated. I'm planning to make these for this year's Xmas tray - putting it here now for safekeeping. Dough will keep three days in the refrigerator or 2 weeks in the freezer. (Time includes chilling time)
Provided by huskiebear
Categories Dessert
Time 1h30m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 375.
- Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
- Add flour, salt and baking powder and pulse until combined.
- Add butter in chunks and pulse until mixture resembles fine cornmeal.
- In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
- Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
- Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
- Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
- Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.
Nutrition Facts : Calories 114.4, Fat 5, SaturatedFat 3.1, Cholesterol 19.7, Sodium 25, Carbohydrate 16.8, Fiber 0.2, Sugar 11, Protein 0.9
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