CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
36 |
servings |
INGREDIENTS
1/4 |
lb |
Unsalted butter |
3/4 |
c |
Sugar; plus |
2 |
tb |
Sugar– plus more |
|
|
For sprinkling |
1 |
lg |
Egg |
1 |
tb |
Grated lemon zest |
1 1/3 |
c |
All-purpose flour |
1/2 |
ts |
Ground ginger |
1/2 |
ts |
Baking soda |
1/4 |
ts |
Salt |
1/4 |
c |
Crystallized ginger in 1/8" dice |
INSTRUCTIONS
Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside.
In an electric mixer, use paddle to mix butter and sugar on medium-high
speed until light and fluffy for about 5 minutes, scraping down sides of
bowl twice. Add egg; mix on high speed to combine. Add zest; mix to
combine. In a bowl, whisk together flour, ground ginger, baking soda, salt
and crystallized ginger, add to butter mixture; mix on medium-low speed to
combine, about 20 seconds. Using two spoons, drop about 2 teaspoons of
batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7
minutes. Makes 3 dozen.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
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