Lemon Ginger Zingers

Servings: 4-5 dozen




Ingredients:1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick) butter, softened

1/2 cup brown sugar, packed

1/2 cup crystallized ginger, finely chopped

1 large egg

1 Tbsp. fresh lemon juice

2 Tbsp. lemon zest, freshly grated and divided

1/2 cup superfine sugar



Cooking Directions:Preheat oven to 350°F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.

In bowl of electric mixer, cream together butter and brown sugar until light and fluffy. Add ginger, egg, lemon juice and 1 tablespoon zest; beat until combined. Gradually add flour mixture; mix well. Cover dough and chill 30 minutes.

In a small bowl, combine remaining zest and superfine sugar; set aside.

Drop dough by heaping teaspoons, 2 inches apart, onto parchment-lined cookie sheets. Dip the bottom of a glass into the lemon sugar mixture and flatten dough; repeat for all cookies. Place remaining lemon sugar mixture in a sifter and sift additional sugar over each cookie. Bake 9 to 12 minutes until edges begin to brown. Allow cookies to cool on sheet 2 to 3 minutes. Remove to a cooling rack; cool completely. Store at room temperature in an airtight container with wax paper between layers for up to 1 week.