A classic drop cookie with a delightful combination of warm, spicy ginger and bright, fresh lemon. These simple cookies are studded with bits of candied ginger for an extra flavor kick.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cube (½ Cup) | Oleo or Butter, softened |
| 3/4 Cup | Sugar |
| 1 | Large Egg |
| 1 tsp | Grated Lemon Rind |
| 1 1/2 Cups | Flour |
| 1/2 tsp | Ginger |
| 1/2 tsp | Baking Soda |
| 1/4 tsp | Salt |
| 1/4 Cup | Finely Chopped Candied Ginger |
| For Topping | Sugar for sprinkling |
Instructions
- Preheat your oven to 350°F. Grease your cookie sheets.
- In a large bowl, cream together the softened butter/oleo and the ¾ cup of sugar until light and fluffy.
- Beat in the egg and the grated lemon rind.
- In a separate bowl, sift together the flour, ground ginger, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- By hand, stir in the finely chopped candied ginger.
- Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Sprinkle the tops of the cookies with a little extra sugar.
- Bake for 8 to 10 minutes, or until the edges are lightly browned.
