Tea and Cookies

While writing up this cookie recipe, I can smell my onion, tomato, parmesan and goat cheese quiche baking away......

Ginger Lemon Shortbread Cookies

This recipe is based on a “Ginger & Lemon Cookies” recipe from the 2006 Fine Cooking Holidays edition - I’ve increased the amount of lemon, fresh ginger and crystallized ginger and roll out the dough.  The consistency reminds me of shortbread - I also think the dough could be shaped and baked like a scone - you would have to adjust the cooking time due to the thickness then. Lovely with a cup of Earl Gray Tea...Enjoy!

Preheat oven to 350 F

Cream together:

2 sticks softened unsalted butter 

¾ cup sugar

Zest of an entire lemon

Add and mix well:

½ tsp vanilla

3 Tbls. (plus) finely grated fresh ginger - I add a bit more

Add and mix well:

2 ½ cups unbleached flour

½ tsp. salt

Add and mix:

3 Tbls. - finely chopped crystallized ginger

Place dough in cling wrap and chill - 15 minutes or so

Roll out dough and use the rim of a glass to cut out circles

Place on parchment paper - sprinkle with a mixture of sugar and finely chopped crystallized ginger. 

Bake for 13 to 15 minutes at 350 F