The second “Fifty-Two” series officially begins! 2012 brings a lot of fresh beginnings, and I’m kicking the New Year off with a follow-up to Fifty-Two Cakes. Introducing FIFTY-TWO COOKIES! I apologize in advance to all my coworkers who are about to put on a few pounds because I’m back in the kitchen showing my oven a little love. I’m hoping to meet all the coworkers I don’t know yet over some delicious sugary goodness!
I got a couple of Meyer Lemons in my KC Door to Door Organics box this week, and was stumped for a way to use them. Until my friend Amy suggested it as a key ingredient in cookies. Brilliant! I asked everyone to vote for one of the three suggested ingredients on Facebook (by the way – if you have Facebook, please “Follow This Blog” below and to the right!) and ginger won out.
Ginger Meyer Lemon Cookies Recipe Ingredients
- 3/4 cup sugar, 1/4 cup sugar
- 1/2 cup butter, softened
- 2 Meyer lemons (1/2 tablespoon grated lemon peel, 1/4 cup lemon juice
- 1 egg)
- 1 1/2 cups flour
- 1 teaspoon ginger powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Ginger Meyer Lemon Cookies Recipe Directions
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Cream 3/4 cup sugar and softened butter until combined. Add the grated lemon peel, lemon juice, egg, flour, vanilla, ginger powder, salt, baking soda and cream of tartar and mix just until blended. Roll into balls, roll in the remaining 1/4 cup sugar like a snickerdoodle. I topped each of mine with a small piece of crystallized ginger just for fun, but that’s totally optional. I used my fancypants new cookie scoop to make mine and they were perfectly even! Bake for about 18 minutes. After a couple of minutes cooling on the pan, transfer to a wire rack to cool the rest of the way. Enjoy!
Makes about 18 cookies with 1.5 tbsp scoops.