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Candied Lemon Ginger Cookies

Created by ForeverMama on November 3, 2017

1/2 cup light brown sugar
1 large egg
3/4 teaspoon lemon oil (Boyajian brand oil or 1 tablespoon grated lemon rind or 2 teaspoons lemon extract, refer to NOTE below)
2 tablespoons candied lemon peel
3 tablespoons crystallized ginger
Coarse decorator sugar

Step 1: Preheat oven to 350 degrees.
Step 2: Use a whisk to mix together flour, baking soda, salt, and ground ginger.
Step 3: 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.
Step 4: Add flour mixture gradually, blending at low speed just until combined.
Step 5: Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
Step 6: Chill dough until firm.
Step 7: Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
Step 8: Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.
NOTE: Lemon oil is quite potent so a little goes a long way (reason for the 3/4 tsp). It adds just the right touch for anything lemon and is used by professional chefs and kitchens. Of course you can substitute lemon extract and/or peel and your recipe will work, but lemon oil is the Mac Daddy of taste. It takes 225 lemons to fill a 3.4 oz. bottle.
Makes 3 dozen cookies