Sunday, November 6, 2011

Ginger Lemon Cookies

Sometimes very simple cookies will result extraordinary outcome, if quality of ingridients are good and spices are fresh. This cookie is something what wont stay long in cookie jar, taste is simple perfect combination!


1 egg
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1 teaspoon of ginger
240 gram butter
450 gram wheat flour
230 gram brown sugar
1 / 4 teaspoon salt
1 / 2 tsp baking powder*

* Optional, if using cookie molds better leave out.


Whisk the butter and sugar. Stir in lemon juice and grated lemon peel and egg. Stir until smooth. Mix the dry ingredients separately and add them to the end of the cake mixture. Stir until smooth and add flour to the extent that the dough can form a ball.

Easy to work with cookie stamps or springerle style molds. Deep cavity molds might be tough but should be ok with chilled dough and little dusting here and there. 

Some cookies shown below have little extra color from brushed cocoa powder.