LEMON-GINGER COOKIES WITH MINT
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
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-GINGER WAFERS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 60 cookies
Number Of Ingredients 10
Steps:
- Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
- Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
- Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.
GINGER-LEMON OATMEAL COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.
SOFT LEMON-GINGER COOKIES
Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.-Sharon Bretz, Havre de Grace, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER-LEMON COOKIES
Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)
Provided by spatchcock
Categories Dessert
Time 28m
Yield 28 cookies
Number Of Ingredients 11
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.
FRESH MINT AND GINGER LEMONADE
An easy Fresh Mint and Ginger Lemonade ercipe. This distinctive fat-free drink is a great change of pace from coffee or tea.
Categories Non-Alcoholic Ginger Fourth of July Lemon Mint Summer Shower Honey Bon Appétit Drink
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.
LEMON, GINGER AND MINT FIZZ
Make and share this Lemon, Ginger and Mint Fizz recipe from Food.com.
Provided by Chickee
Categories Punch Beverage
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place ginger beer, lemonade and bitters in a jug.
- Place lemon, mint and ice in a 2L serving jug. Pour over the ginger-beer mixture to serve.
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