{"id":1225,"date":"2013-05-14T12:35:35","date_gmt":"2013-05-14T19:35:35","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1225"},"modified":"2013-05-14T17:02:41","modified_gmt":"2013-05-15T00:02:41","slug":"lemon-ginger-tea-cookies","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1225","title":{"rendered":"Lemon Ginger Tea Cookies"},"content":{"rendered":"

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\"Lemon<\/a>

Lemon Ginger Tea Cookies<\/p><\/div><\/p>\n

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.<\/p>\n

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!<\/p>\n

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!<\/p>\n

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!<\/p>\n

\t Lemon Ginger Tea Cookies<\/span><\/p>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 4 to 5 dozen<\/span><\/div>\n
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Ingredients<\/div>\n