I have had to work for three weeks to pick, juice and give away lemons. I have personally made lemonade, lemon poppy seed bread, lemon chicken, lemon meringue pie, lemon cookies, lemon squares and chickpea salad with a lemon dressing. I have juiced, zested, frozen and given away.
LEMON GINGER COOKIES
Start by juicing a lemon and dicing some ginger.
Preheat oven to 350
Line a couple of cookie sheets with parchment paper ( a new MUST HAVE in my baking repertoire these days)
Ingredients
- 1 and 2/3 cups flour
- 1/2 teaspoon baking power
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened and at room temperature
- 3/4 cup sugar
- 1 large egg at room temperature
- 1 Tablespoon lemon juice (I know.... not using much of my lemon juice!)
- 1 Tablespoon lemon zest
- 1 teaspoon vanilla
- 1/4 cup finely chopped/minced crystalized ginger
- Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
- In a large bowl beat the butter and sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the chopped crystallized ginger. Dough will be thick and sticky.
- The recipe said to cover and chill, but I skipped this step, you may want to add it back in.
- Preheat oven to 350°F.
- Scoop Tablespoons of dough onto the baking sheets about 2-3" apart. I use two wet fingers and gently press the top to flatten a bit. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for up to 1 week.