Lemon Ginger Tea Cookies
Makes 4 to 5 dozen
  • 1 cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla
  • 2 tablespoons grated lemon peel (about 3 large lemons)
  • 2 tablespoons crystallized ginger (chopped into small bits)
  • 4¾ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 cup sour cream
  • ½ cup sugar in a small bowl for coating balls of dough.
  • ICING:
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice
  • milk (or water) - enough to thin to drizzling consistency
  1. Heat oven to 375 F.
  2. Lightly grease (or use parchment) baking sheets.
  3. Cream together the butter and sugar.
  4. Add eggs, one at a time, beating well between each.
  5. Add lemon juice, vanilla, lemon peel, and ginger. Beat well.
  6. In a small bowl, sift together the flour, baking soda, baking powder, salt, and ginger.
  7. Beginning with the flour and ending with the sour cream, add alternately, approximately one third of each mixture at a time.
  8. If you prefer to roll the cookie dough out and cut it with a round cookie cutter, refrigerate for an hour, then roll ¼" thick and sprinkle with sugar. Otherwise:
  9. Drop dough by rounded teaspoons (or a small scoop) into sugar. Turn to coat, then - using your hands - roll into a ball. Put on the cookie sheet and press with the bottom of a glass to flatten a bit. Repeat, leaving 2 inches between cookies.
  10. Bake for 10-12 minutes, or until just showing a little golden brown around the bottom edge.
  11. Cool cookies on a rack until cool, and drizzle with icing if desired.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1225