Sunday, January 24, 2010

Lemon Ginger Cookies


I made some really delicious lemon ginger cookies. I combined some recipes I saw (lemon poppy seed cookies and lemon currant cookies), made them eggless and added candied ginger to give them a little kick.

I saw the addition of sour cream in the lemon currant cookie recipe and thought it sounded really interesting. The tangy flavour of the sour cream paired really well with the tartness of the lemon.

I had made the lemon poppy seed cookies before and they were amazing so I wanted to see if they could become eggless. I sort of used the sour cream in the place of the egg.

I reduced the amount of sugar from one cup and added a tablespoon of honey because honey and lemon are a great combination!

Ingredients

Lemon butter
1/4 cup fresh lemon juice (juice of 1 big lemon)
1/4 cup butter

1/2 cup butter
3/4 cup sugar
1/4 cup sour cream
1 tbsp honey
1/2 tsp vanilla

2 cups flour (I used a combo of 1 1/2 cups white flour and 1/2 cup whole wheat flour)
1/2 tsp baking powder
1/4 tsp salt
2 tsp lemon zest

1/4 cup candied ginger

Lemon sugar
1 tsp lemon zest
4 tbsp sugar

Directions


Heat oven to 350 degrees.

Bring lemon juice to a simmer over medium heat. When it has reduced by half, add 1/4 cup of butter to it. Stir until butter is melted.

In a separate bowl, combine flour, baking powder, salt and 2 tsp lemon zest.

Cream together 1/2 cup butter and sugar. Beat in the sour cream. Slowly pour in lemon butter mixture. Mix in the dry ingredients and candied ginger.

In a small bowl, put a few tablespoons of sugar and add the remaining lemon zest. Roll a spoonful of dough in the sugar mixture and flatten on a cookie sheet. You can use the bottom of a cup to flatten the cookie.

Bake for 12-14 minutes until the edges are golden brown.

You could also place the dough in saran wrap in a log shape and chill it for an hour. Then cut it in to round slices and toss in the sugar/zest mixture and bake.

You could also save the dough to bake the cookies later.
The lemon flavour just pops in your mouth. It is so bright, fresh and delicious! I highly recommend it.

An alternative to the candied ginger is poppy seeds. Replacing the candied ginger with one tablespoon of poppy seeds will do the trick.

4 comments:

Anonymous said...

This cookie is my favourite - tangy and refreshing taste. I like the ones which have a darker brown underside which gives a richer flavour. Love'm all!
amma

marriedtoadesi.com said...

Wow! These look deeeelicious!

Rav said...

They were deeeelicious! Thanks for sharing with me :)

Glad to see you and Kanchana are blogging your culinary adventures again!

Anonymous said...

Dear Savithri:
the staff loved your cookie -especially the ginger's spice with the tangy lemon!
Thanks for the nice box of cookies- they want to know when is my next treat turn , and ofcourse they want this cookie!
amma

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