These cookies comes out thin with a great snap.

The lemon zest really brings out the ginger in these buttery cookies.

Makes 30 cookies

9 tablespoon Vermont Creamery unsalted butter, room temperature

1 cup sugar

grated zest from 1 organic lemon

1 cup all-purpose flour

1/4 cup potato flour

1 teaspoon baking powder

4 teaspoon ground ginger

1.Preheat oven to 350F.

2.In a bowl mix butter and sugar until creamy. 

3.Add lemon, flour, potato flour, baking powder and ginger and mix it well together until it forms a smooth dough.

4.Divide the dough into 3 pieces, roll each piece into a sausage and divide the into 10 pieces.

5.Roll each piece to a ball and place on a parchment covered baking tray.

6.Use a fork and press gently down on each ball.

7.Bake for about 9-10 minutes, they should be golden brown on the edges.

Cool on a wire rack.

Store in a tight seal container.

Brought to you from our friends at Vermont Creamery

Photo by Sweet Paul