Lemon-Glazed Candied-Ginger Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
These are just simply delicious cookies and taste wonderful with a hot cup of tea or coffee for just a little snack - Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking powder |
salt |
3/4 cup unsalted butter, softened |
1 cup light brown sugar, packed |
1/2 cup candied ginger, finely chopped |
1 large egg |
2 tablespoons vanilla |
4 cups confectioners' sugar |
2 tablespoons lemon zest, finely grated |
2 teaspoons fresh lemon juice |
2 tablespoons honey |
1/3 cup water |
Directions:
1. 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.
2. Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
3. 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.
4. 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.
5. 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.
|
|