REFRESHING LEMON-GINGER DRESSING
This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 2 g, Fat 20.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 73.8 mg, Sugar 0.5 g
LEMON GINGER COOKIES
These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.
Provided by Sally
Categories Cookies
Time 2h
Number Of Ingredients 14
Steps:
- Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
- Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
GINGER SHORTBREAD CUTOUTS
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 24 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Whisk the flour, ginger and salt in a medium bowl. Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated.
- Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Gather the scraps and reroll to cut out more cookies. Bake, switching the pans halfway through, until the cookies are lightly browned around the edges, 14 to 16 minutes. Let cool completely on the baking sheets.
- Whisk the confectioners' sugar and lemon juice in a small bowl until smooth and thick. Transfer the icing to a small resealable bag. Snip a small corner and decorate the cookies. Let set 15 minutes.
CLASSIC GINGERBREAD CUTOUTS
These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
Provided by BRANDI9
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
- Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g
LEMON-GINGER REFRIGERATOR ROLL
Way easier than anyone will ever guess, this showstopper dessert-with a uniquely delicious flavor combo-comes together with just 4 ingredients.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Spread about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, then stand on edge on platter. Frost with remaining pudding mixture.
- Refrigerate 8 hours. Cut into diagonal slices to serve.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5144 g, Sugar 0 g, Protein 1 g
LEMON CUTOUTS
My grandmother passed away when I was 5 years old, so I treasure this recipe of hers. Grated lemon peel adds a refreshing flavor that makes these cookies stand out from other butter cookies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon zest; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. , Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
SALTED LEMON-GINGER SPRITZER
A little sweet, lightly sour and a touch briny: This spritz is inspired by the salty lemonade found in Vietnam as a way to beat the heat. Without ice and ginger beer, this mix keeps well in the fridge, so consider making a large batch to help get you through the summer. If adding ginger kombucha, bear in mind that, though most brands are not legally considered alcoholic by the Alcohol and Tobacco Tax and Trade Bureau, they do contain trace amounts (up to 0.5 percent). If you're strictly abstaining, opt for something like non-alcoholic ginger beer or ginger ale.
Provided by Alison Roman
Categories non-alcoholic drinks
Yield 1 drink
Number Of Ingredients 6
Steps:
- Place the lemon and salt in a large wine glass and using the back of a spoon, lightly muddle to break up and release some of the oils and juices. Add lemon juice and ginger (if using) and top with lots of ice and ginger beer. Garnish with lemon wedge or fresh ginger.
LEMON-GLAZED CANDIED-GINGER COOKIES
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 13
Steps:
- Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
- Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
- Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
- Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.
GINGERBREAD CUTOUTS
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl. Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.
- Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick. Freeze until firm, 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets. Gather the scraps and chill until firm, then reroll once to cut out more cookies. Refrigerate the cutouts until firm, 20 minutes.
- Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set 30 minutes.
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- Process all ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛” thickness. Use a cookie cutter to cut out as many cookies as you can — transfer those onto the prepared cookie sheet (very carefully!). Gather remaining dough scraps, form into a ball, and repeat the process of rolling out and cutting out more cookies until you run out of dough.
- Bake in a pre-heated oven for approx 10 mins (they are ready when they begin to golden around the edges). Remove from oven and allow the cookies to cool a few minutes (they will firm up a bit as they cool off). Enjoy!
DIY LEMON GINGER CHEWS RECIPE (EASY!)
From soreyfitness.com
4.3/5 (3)Total Time 3 hrs 45 minsCategory Healthy RecipesCalories 18 per serving
- Place gelatin in the warm water and let bloom for 5 minutes. This will help the chews set up well.
- Place gelatin water and remaining ingredients into the blender and blend on high for 1 minute or until very smooth. Strain out the ginger strands with a strainer and pour into a 8x8 tray that is lined with parchment paper and lightly sprayed with oil.
- Let set in the fridge for 3-4 hours. When you are ready to cut them oil your knife and cut into 1- 1.5 inch squares.
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