Lemon Ginger Cutouts Recipes
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.
LEMON GINGER CUTOUTS
I bake these cutouts for Thanksgiving and Christmas, then decorate them in the colors of the season. If I run out of time before the holidays, I simply skip the frosting step and sprinkle the colored sugar directly on the cookies before they go in the oven. The end result is just as festive and still yummy.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Gradually add corn syrup, honey and lemon zest. Combine the flour, salt, baking soda, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until light golden brown. Remove to wire racks to cool. Repeat with remaining dough., For frosting, in a small bowl, combine confectioners' sugar and enough water to achieve desired consistency. Spread over cookies. Sprinkle with colored sugar if desired.
Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 53mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CITRUS-GINGER GINGER SNAPS
This is a very nice cookie to serve at tea or with a tall glass of lemonade on a summer afternoon as a get-out-of-the-heat treat.
Provided by Lynn A Jaskowiak
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
- Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
- Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
- Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 18.9 g, Cholesterol 15.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 100.5 mg, Sugar 12.7 g
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