How on earth do I describe these cookies? They’re basic, light, and a little ordinary looking. They’re soft on the inside (but not exactly cake-like) and crusty on the outside. When you bite into them it takes a moment to discover the tiny bits of candied ginger and lemon peel, but then the flavors pop.
Personally, I don’t like crumbs in my tea, so I don’t indulge in dunking, but if you are a “dunker”, these cookies are for you!
Blogs right now will be few and far between, I’m afraid. Gardening season is upon me and I have an enormous vegetable garden, so even though I won’t quit baking, the posts will probably be brief and pithy. (Don’t you just love that word? Pithy, pithy, pithy.) I’m sure you will survive a few months without my rambling!
This recipe calls for sour cream. Since we live in the hills and I can’t just run to the store when I’m missing a key ingredient, I’ve learned to adapt. If you find yourself in the same position, a cup of evaporated milk (straight from the can) with a tablespoon of vinegar and a tablespoon of lemon juice stirred in and left to sit for 15 minutes worked perfectly. Your call!
|Lemon Ginger Tea Cookies|| |
- 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.
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- milk (or water) - enough to thin to drizzling consistency
- Heat oven to 375 F.
- Lightly grease (or use parchment) baking sheets.
- Cream together the butter and sugar.
- Add eggs, one at a time, beating well between each.
- Add lemon juice, vanilla, lemon peel, and ginger. Beat well.
- In a small bowl, sift together the flour, baking soda, baking powder, salt, and ginger.
- Beginning with the flour and ending with the sour cream, add alternately, approximately one third of each mixture at a time.
- 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:
- 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.
- Bake for 10-12 minutes, or until just showing a little golden brown around the bottom edge.
- Cool cookies on a rack until cool, and drizzle with icing if desired.
Keep them in an airtight container, or they’ll dry out quickly.
That’s it! Make a cuppa, put your feet up, and enjoy.