Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

LEMON-GLAZED CANDIED-GINGER COOKIES

Serves:12

Serves: 12
Preparation time: 20 minutes
Cooking time: 14 minutes
Total time: 34 minutes
Additional time: Makes 6 dozen

Source : adapted from Martha Stewart.com

Ingredients

  • 2 cups all-purpose flour, plus more for surface
    1/2 teaspoon baking powder
    Salt
    6 ounces (3/4 cup) unsalted butter, softened
    1 cup packed light-brown sugar
    1/2 cup finely chopped candied ginger
    1 large egg
    2 tablespoons pure vanilla extract
    4 cups confectioners' sugar
    2 tablespoons finely grated lemon zest
    2 teaspoons fresh lemon juice
    2 tablespoons honey
    1/3 cup water

Preparation

  • 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 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. (Glazed cookies can be stored overnight.)
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Lemon-glazed candied-ginger cookies

Add Comment

* Required information
1000
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer