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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Ginger Cookies Recipe

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This recipe for Lemon Ginger Cookies is from The Middle Path, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups white whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 tsp ginger powder
1/2 tsp allspice
1 cup butter OR 1/2 cup vegan margarine plus 1/2 cup coconut oil, at room temperature (V)
2/3 cup granulated vegan sugar
1 egg OR 1 1/2 tsp vegan egg replaced whisked into 2 tbsp warm water (V)
1 tsp vanilla extract
Zest of 1 lemon
4 oz crystallized ginger, finely chopped
Directions:
Directions:
Preheat the oven to 350º and lightly grease two large baking sheets. In a medium sized mixing bowl, sift and then stir together the flour, baking soda, salt, and spices. In a large mixing bowl, cream together the butter or margarine/palm oil and sugars for several minutes, until light and fluffy.

Add the vanilla extract, egg or egg replacer mixture, and lemon zest to the butter mixture and beat until combined. Slowly pour in the dry ingredients. Stir in the crystallized ginger.

Drop the dough onto the prepared cookie sheets by the heaping teaspoon and bake for 9 - 11 minutes, or until the tops of the cookies are slightly golden in color but their texture is still relatively soft. Allow to cool for several minutes before transferring to a wire rack for complete cooling.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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