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 though, 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)
Originally Submitted
1/30/2011
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