Editor’s Note: Welcome to the 2014 edition of The 12 Days of Christmas Treats! Over 12 days we’ll bring you a new, scrumptious recipe for a holiday cookie, cake, or other sweet treat. Whether you leave them out for Santa or simply sample them all yourself is up to you, we just encourage you to try them all! Leave your comments below each recipe and upload a photo if you make your own batch at home. Season’s Eatings!
PHILADELPHIA, PA — For a treat that looks especially elegant on your dessert table, or even as a gift, today’s cookie is a unique choice. Small, crisp butter wafers with a hint of lemon and ginger are drizzled with a sweet/tart lemon glaze. It’s kind of like lemon meringue pie in cookie form. Bake up a batch for some friends, but make sure to save some for yourself!
Recipe Courtesy: Food Network Magazine, December 2013 (Vol. 6, No. 10)
Prep/Cook Time: 3 hours
Yield: about 60 cookies
1 3-inch piece of ginger, peeled
1 1/2 cups all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 sticks unsalted butter, at room temperature
1/2 cup plus 1/3 cup confectioners’ sugar
2 tsp finely grated lemon zest
3 tbsp fresh lemon juice
1 tsp vanilla extract
Chopped crystallized ginger, for topping
1. Finely grate the ginger into a fine-mesh sieve set over a bowl. Press the grated ginger firmly with the back of a spoon to squeeze out the juice (about one tbsp); then grate the lemon zest into the same bowl and set aside.
2. Whisk the flour, cornstarch and salt in a medium bowl. In another bowl, beat the butter and 1/2 cup confectioners’ sugar on medium-high speed until light and fluffy, 3 – 5 minutes.
3. Beat in the lemon zest, 2 tbsp lemon juice, the vanilla and the ginger juice.
4. Reduce the mixer speed to low and add the flour mixture, beating until just incorporated.
5. Divide the dough between 2 sheets of plastic wrap, forming each half into a 1-by-9-inch log. Wrap completely and freeze for one hour.
6. Preheat the oven to 350F, positioning the racks on the upper and lower thirds. Line baking sheets with parchment paper. Unwrap the logs and slice into 1/4-inch-thick rounds.
7. Arrange dough rounds 1 inch apart on baking sheets and bake until the edges are golden, about 13 minutes. (Switch the pans halfway through cooking time.) Let cool 5 minutes on baking sheets, then transfer to racks to cool completely. While cooling, stir 2-3 tsp of lemon juice into the remaining 1/3 cup confectioners’ sugar and whisk together until a spreadable icing is formed. Spread on top of cooled cookies and sprinkle with crystallized ginger, if desired. Let cookies and icing set for 30 minutes.
Be sure to check back tomorrow for our next holiday recipe – Santa Hat Brownies! And if you missed any of our previous recipes in this series, take a moment to check them out below:
Day 1 – Chewy Oatmeal Cranberry Cookies
Photo credits: Amy Johnson