*Subsitute Land O Lakes Soft Baking Butter with Canola Oil right from the refrigerator.
**Substitute 1/8 tsp ground ginger.
The grated peel of 1 lemon or lime equals about 1 tblsp.
Heat oven to 375ºF. Ungreased cookie sheets.
In large bowl, combine butter & sugar; at med speed, beat until creamy. Add egg, 1 tblsp lemon peel & 1/2 tsp lime peel; continue beating until well mixed. Reduce speed to low; add flour, ginger, baking powder & salt; beat until well mixed. Shape dough into 1-1/4" balls with lightly floured hands; roll balls in sugar. Place 1" apart onto ungreased cookie sheets. Flatten to 1-1/2" circle with bottom of glass dipped in sugar.
Bake 7-10 mins until edges just begin to brown. Cool completely.
In small bowl, stir together powdered sugar, 1 tsp lemon peel & 1/2 tsp lemon peel. Stir in enough lemon juice for desired spreading consistency. Spread about 1 tsp glaze over top of each cooled cookie; let stand until glaze is completely set.
GLAZED LEMON-LIME GINGER COOKIES
4 dozen
Prep Time: 45 mins
Baking Time: 7 mins
Citrus & ginger enhance these tender butter cookies. They are delicious glazed or unglazed.
COOKIE:
1 cup (2 sticks) Land O Lakes Butter, softened*
3/4 cup granulated sugar
1 large egg
1 tblsp freshly grated lemon peel
1/2 tsp freshly grated lime peel
2-1/4 cups all purpose flour
1/4 cup crystallized ginger, finely chopped**
1/2 tsp baking powder
1/2 tsp salt
GLAZE:
1-1/2 cups powdered sugar
3-5 tblsps lemon juice
1 tsp freshly grated lemon peel
1/2 tsp freshly grated lime peel
*Subsitute Land O Lakes Soft Baking Butter with Canola Oil right from the refrigerator.
**Substitute 1/8 tsp ground ginger.
The grated peel of 1 lemon or lime equals about 1 tblsp.
Heat oven to 375ºF. Ungreased cookie sheets.
In large bowl, combine butter & sugar; at med speed, beat until creamy. Add egg, 1 tblsp lemon peel & 1/2 tsp lime peel; continue beating until well mixed. Reduce speed to low; add flour, ginger, baking powder & salt; beat until well mixed. Shape dough into 1-1/4" balls with lightly floured hands; roll balls in sugar. Place 1" apart onto ungreased cookie sheets. Flatten to 1-1/2" circle with bottom of glass dipped in sugar.
Bake 7-10 mins until edges just begin to brown. Cool completely.
In small bowl, stir together powdered sugar, 1 tsp lemon peel & 1/2 tsp lemon peel. Stir in enough lemon juice for desired spreading consistency. Spread about 1 tsp glaze over top of each cooled cookie; let stand until glaze is completely set.
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