November 03, 2017
Desserts, Cookies, Dropped,
Dairy, Fruit, Lemon, New England, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Oven Bake, Vegetarian, Make it from scratch, Flour more
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"I love ginger and I love lemon and these cookies have the right combination of both. It contains lemon oil which is a perfect ingredient that adds just the right touch of anything lemon. But note that if you don't have lemon oil, lemon extract or lemon peel can be substituted."
Preheat oven to 350 degrees.
Use a whisk to mix together flour, baking soda, salt, and ground ginger.
Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.
Add flour mixture gradually, blending at low speed just until combined.
Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
Chill dough until firm.
Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.
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