Lemon Ginger Wafers Recipes

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LEMON-GINGER ZAPPER



Lemon-Ginger Zapper image

This juice has a definite zing. It's a good source of vitamin C and electrolytes, especially potassium, thanks to the coconut water. Be sure to drink your juice as soon as possible after it is made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 serving (8 to 10 ounces)

Number Of Ingredients 6

6 large, juicy lemons, peel and pith removed
2 ounces fresh ginger (about a 2-inch piece)
1/8 to 1/4 teaspoon cayenne pepper
1 teaspoon agave syrup
1/2 cup coconut water or tap water
1 tablespoon chia seeds, optional

Steps:

  • Juice the lemons, then the ginger, following your juicer's specific settings for each. Stir in the cayenne, agave syrup and coconut water. Add the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

LEMON-GINGER COOKIES WITH MINT



Lemon-Ginger Cookies with Mint image

Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 36

Number Of Ingredients 11

1 cup all-purpose flour, spooned and leveled
3 tablespoons fresh mint leaves (about 20 large), finely chopped
2 tablespoons finely chopped crystallized ginger (about 1 ounce)
1 tablespoon finely grated lemon zest
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1 egg yolk, room temperature
1/4 cup coarse sugar, for rolling

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined.
  • Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 110 g, Fat 5 g, Protein 1 g, SaturatedFat 3 g

LEMON DROP WAFERS



Lemon Drop Wafers image

This easy-to-prepare cookie was inspired by the penny-candy-store lemon drop. The candied lemon peel, available at specialty-food stores, adds a lemony crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
Zest of 2 lemons, finely chopped
2/3 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/3 cup lemon drops (2 ounces whole candies), crushed

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
  • In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
  • Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
  • Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
  • Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.

LEMON WAFERS



Lemon Wafers image

Make and share this Lemon Wafers recipe from Food.com.

Provided by Divinemom5

Categories     Drop Cookies

Time 18m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

2 cups flour
1/2 teaspoon baking powder
2/3 cup butter, softenend
1 1/3 cups sugar
2 eggs
2 teaspoons vanilla
3 teaspoons lemon extract
2 tablespoons lemons, zest of
yellow sugar, crystals

Steps:

  • Preheat oven to 375 degrees.
  • Lightly grease cookie sheets,or line with parchment paper.
  • Sift together flour and baking powder,set aside.
  • Cream butter and sugar until fluffy.
  • Beat in eggs,vanilla,lemon extract and lemon zest.
  • Add dry ingredients.
  • Drop by spoonfuls onto prepared cookie sheets,3" apart.
  • Sprinkle with yellow sugar crystals.
  • Bake 8-10 minutes,or until lightly browned.
  • Cool on wire racks.

LEMON-GINGER WATER



Lemon-Ginger Water image

This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.

Provided by France C

Categories     Drinks Recipes

Time 10m

Yield 16

Number Of Ingredients 6

½ cup lemon juice
½ cup filtered water
1 (2 inch) piece fresh ginger, peeled
4 teaspoons honey
15 cups filtered water
4 quart-size mason jars (optional)

Steps:

  • Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
  • Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g

LEMON, GINGER, AND CINNAMON FLAVORED WATER



Lemon, Ginger, and Cinnamon Flavored Water image

This is a healthy alternative to flavored bottled water for just pennies per serving.

Provided by djalbers

Categories     Drinks Recipes

Time 5m

Yield 16

Number Of Ingredients 4

2 lemons
3 inch piece fresh ginger, or more to taste
2 cinnamon sticks
1 gallon water

Steps:

  • Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

Nutrition Facts : Calories 4.6 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 7.7 mg

LEMON WAFERS



Lemon Wafers image

Provided by Barbara Kafka

Categories     project, dessert, side dish

Time 40m

Yield about 3 dozen cookies

Number Of Ingredients 8

1/2 cup sugar
Zest of 2 lemons
1/2 cup (1 stick) unsalted butter, cut in 1-inch pieces, plus more for buttering cookie sheets
3 egg whites
1 cup sifted flour
Pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon strained fresh lemon juice

Steps:

  • In a food processor, combine sugar and lemon zest. Process until zest is finely minced, about 1 minute. Stop the machine, and scrape down sides of bowl with a rubber spatula. Add butter, and process until creamy, about 20 seconds. With processor running, add egg whites. Continue to process, adding flour (1 tablespoon at a time), salt, vanilla and lemon juice. Process until a thick batter is formed. Scrape into a small bowl, and stir to combine thoroughly.
  • Place a rack in center of oven, and heat to 400 degrees. While oven is heating, let batter sit at room temperature, about 15 minutes. Butter and flour 2 cookie sheets.
  • Drop rounded teaspoons of batter on prepared baking sheets, and bake for about 8 minutes, or until edges are golden brown. Remove at once to a cooling rack.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 12 milligrams, Sugar 3 grams, TransFat 0 grams

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Top Asked Questions

How do you make lemon ginger water?
This Lemon Ginger Water is super simple to make! Simply start by boiling four cups of water. Add in the sliced ginger, and allow that to steep for about 15-20 minutes. After steeping, strain out the slices of ginger and discard them.
How much sugar do you put in a ginger and sugar mix?
Ingredients 1 1/2-3/4 cup brown sugar 2 1 teaspoon powdered ginger or you can use 2 Tablespoons fresh grated or sliced ginger 3 1/2 cup cider vinegar 4 1/2 gallon jar or jug More ...
Is lemon ginger water good for You?
Lemon Ginger Water isn’t a new trend or fad, it has actually been used as a form of detox and rejuvenation water for many years. Both lemon and ginger have many restorative properties that make it ideal for a healthy lifestyle. Of all of the flavored water recipes, this Lemon Ginger Water is one of the best!
What are the ingredients in ginger water?
The base ingredient or one of the main ingredients in Ginger Water (also known as Switchel, or Haymaker's Punch) is ginger, but there are a few other ingredients we'll discuss in further detail and why they're all beneficial. Ginger – aids in stomach ailments, pain and inflammation and can help regulate body temperature.

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