24 Nov Buttery Lemon and Ginger Cookies
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