23 Days of Holiday Cookies: Lemon Ginger Cookies

December 7th

This recipe is from 1900's. It was in one of my Grandmothers' Cookbook. I stayed true to the recipe due to they are so good. It is a roll and cut out Cookie. I might add a lemon drizzle on top. They do not use much sugar but candied Ginger adds more sweetness.

LEMON GINGER COOKIES

3/4 Cup Softened  Unsalted Butter
1/2 Cup Granulated Sugar
1 Egg Beaten
2 teaspoon lemon rind, grated
1 tablespoon fresh Lemon juice
1/3 cup finely chopped Candied Ginger
3 Cups ( 422 gm) Unbleached All Purpose Flour
1 Teaspoon Baking Powder
1/4 teaspoon Kosher Salt.

Cream butter for 3 minutes, then add sugar and beat on medium speed  ( Kitchen Aid #4) for 10 minutes. Scraping sides down , I use a special paddle that does it for me. (the Kitchen Aid Scraper Bowl Attachment). The  butter mixture should be light and fluffy.

 Add the egg, rind, ginger and continue to mix on medium for 2 more minutes.

Mix the flour, Baking Powder and Salt together and stir.
Add to butter  mixture 1 cup  at a time. Beat on low setting (#2), add the lemon juice after the first  cup of flour. Beat at low until all the flour is mixed in. then turn on Medium speed (#4) again and beat until the mixture forms a ball (all the sides and bottom will come together to form a ball).

Divide into 2 pieces and wrap each piece in wax paper . Put in refrigerator for about 1 hour.
Preheat Oven to 425°F.
Bring out  one at a time and roll out to 1/8" and cut with cookies shapes of your choice. [ I use a Pastry cloth ( see link below)  and sprinkle a little sugar on it instead of flour. So not to add flour to the dough, that will cause the cookie to be tough]

Place on Parchment lined cookie sheets ( or lightly greased sheets) 2 inch apart.
Bake at 425°F for 6 to 8 minutes( 400°F for convection oven ). Until lightly browned.
remove from sheets and cool on cooling rack.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Infomation on Pastry clothes