Ginger Lemon Sage Cookies Recipes

GINGER-LEMON COOKIES

Steps:

• Set the oven at 325 degrees.
• Line 2 baking sheets with parchment.
• In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
• When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
• Sift the flour, baking powder, ginger, and salt.
• With the mixer set on its lowest speed, add the dry ingredients to the batter.
• Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
• With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
• Arrange them 2-inches apart on the baking sheets.
• Put the remaining 3 tablespoons of sugar in a bowl.
• Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
• Bake the cookies for 18 minutes or until the edges are golden brown.
• Cool on wire racks.
• Store in an airtight container.

LEMON SAGE COOKIES

Steps:

• preheat oven to 350*.
• in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice.
• beat until combined, scraping sides of bowl as needed during mixing.
• beat or stir in flour, then stir in lemon peel and sage.
• TO PREPARE MODLED COOKIES:.
• Lightly grease cookie sheets, set aside.
• lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour.
• evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife.
• unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release.
• using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used.
• STAMPED COOKIES:.
• shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36.
• bake in a preheated oven for 10-12 minutes or until edges are golden.
• cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely.
• TO STORE:.
• place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.