Lemon Glazed Candied GInger Cookies

These little morsels pack a lot of flavor. The Ginger is just the right balance for the sweet.

As with all the cookies-I make these very small. You really shouldn't make any of your cookies more than one or two bites (at most). This allows the taster to truly take in the whole cookie and savor the little bite.

This is a relatively simple recipe. I buy the candied ginger at TJ maxx or Tuesday Morning when I see it. There is a product called The Ginger People that is quite good. But I have not been disappointed with any of them. it is quite expensive in specialty or grocery store (if you can find it) so worth buying when you see it at a discount store. I have trouble not eating it all before the holidays as it is really yummy to munch on. So buy a few cans when you see them. It lasts forever. It's that hot on the tongue yet sweet taste that keeps you wanting more. The cookie doesn't have the hot taste-but the ginger is a different taste than the sweet and balances it along with the lemon.

(made myself hungry for some of that Ginger. Thank goodness I have some in the pantry!)

I took a picture of the can the ginger pieces come in. Also in the picture are some slices I got at Mac's on Woodstock, VT (although they are almost gone as you can see). Don't buy the slices for the cookies or you'll be chopping ginger for an hour and it can get sticky. But the slices are great for snacking and taste sublime in melted dark chocolate! My tongue and throat are tingling right now but my mouth tastes sweet. Very nice...

Ok, on to the recipe:

makes 8-10 doz small cookies

Lemon glazed candied Ginger Cookies:

Cookie:

2 cups flour

1/2 teaspoon baking powder

3/4 teaspoon salt

3/4 cup unsalted butter (1 1/2 sticks)-softened

1 cup firmly packed brown sugar

1/2 cup finely chopped candied ginger

1 large egg

2 tablespoons vanilla extract

Glaze:

4 cups confectioner's sugar

2 tablespoons finely grated lemon zest*

2 teaspoons honey

1/3 cup water

For the cookie:

Sift flour, baking powder and salt in to a bowl. Cream butter and brown sugar on medium until pale and fluffy (this takes a few minutes-be patient. it will become lighter in color and texture).

about 3 minutes.

Add ginger pieces. Beat for 2 more minutes. Beat in egg and vanilla until well combined. Add flour mixture slowly while mixer is on lowest setting. Then beat on medium low just until dough comes together.

Shape dough into two 1 inch thick disks and wrap tightly in plastic wrap. Refrigerate for at least one hour (You can do this up to three days in advance).

Preheat oven to 350.

Roll out one disk at a time on lightly floured surface. I use silpat for this so I avoid flour and can reuse the scraps. This is the way I get 8-10 dozen cookies. If you don't use the silpat, you will only be able to use the scraps once. And you really need to be diligent about not using much flour to roll them out otherwise you will have tough cookies. For a tender cookie-buy a piece of silpat. you will use it over and over again. It is basically permanent parchment paper. Just make sure not to cut on it-that will ruin it. I took a picture of mine. They come in all different sizes. This one is quite large. I have several. Get the size you think you will use the most (ie., what size pan you bake in the most). If you are using silpat do not use flour to roll out the cookies. They will not stick to the silpat while rolling out.

Roll out the dough to 1/4" thickness or a little thinner. Use a cookie cutter to cut out circles or whatever shape you want. I use a circle that has little petals all around. Whatever shape-try to make it 1 or 1 1/4" in diameter. When you are through getting as many as you can out of the original roll (place them on a parchment lined cookie baking sheet) pick up the scraps, re-roll and cut out more cookies. IF you are using silpat, continue doing this until you have no more scraps. if you are using flour you must stop after the first re roll.

Refrigerate the baking sheet full of cookies for about 10 minutes (since I make these in the winter-I put them in the garage for ten minutes. easier than trying to find room in the fridge for a cookie sheet)

Bake them in the 350 oven - rotating the pan halfway through baking. Bake them for about 12 -14 minutes or until the edges are just a very light golden. Transfer the parchment with the cookies to a wire rack. let cool completely. repeat until all cookies are cut and baked..

Glaze:

Whisk all ingredients together and add a pinch of salt. Mix until smooth. Spread over cookies. Let stand till glaze is set-about 20 minutes (you can make this happen faster if you put them back out in the garage. they will set mush faster in a cold room). Be careful that they are set before you pack them in a box or Ziploc bag. They will stick together if they did not set.

*the best way to grate zest (orange, lemon, lime, etc.,) is with a microplaner. I am using one in the photo. takes seconds to grate zest and it is very fine and has no white pith. This tool is very inexpensive (about $7) and can be used for fresh spices such as nutmeg as well. Very handy tool.