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Categories:
granulated sugar ginger lemon zest lemon juice flour salt baking powder unsalted butter egg yolk vanilla extract cream cheese lemon juice confectioners
Viewed: 24 - Published at: 3 years agoIngredients
- 3/4 cup granulated sugar (5 1/4 ounces)
- 3 tablespoons crystallized ginger, minced
- 2 tablespoons lemon zest, grated
- 2 tablespoons lemon juice
- 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
- 12 tablespoons unsalted butter, cold, cut into 1/2-inch cubes (1 1/2 sticks)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 tablespoon cream cheese, softened
- 2 tablespoons lemon juice
- 1 1/2 cups confectioners' sugar (6 ounces)
Method
- Heat oven to 375.
- Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
- Add flour, salt and baking powder and pulse until combined.
- Add butter in chunks and pulse until mixture resembles fine cornmeal.
- In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
- Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
- Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
- Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
- Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.
