Yield: Yields about 30 cookies.
These cookies are excellent with tea. A rasp-style grater comes in handy for grating both the ginger and the lemon zest.
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Although I shape these cookies by hand, they can also be formed with a cookie press or pastry bag so they look like traditional spritz cookies. Brush the tops with the egg white and sprinkle with just the sugar, eliminating the crystallized ginger.
Wonderful cookies! I made these for a baby shower but there was so much food that few of my cookies were eaten. That's okay - more for us:-) I wrapped them, and froze them as soon as I got home. For the crystallized ginger topping, I used King Arthur's "Ginger Mini Chips" which are very small pieces of chopped crystallized ginger, so there was no need to have to chop larger pieces of crystallized ginger (a tedious job). I made the mistake of not saving the egg whites, so I simply pressed the mini pieces of ginger lightly into the cookie with the back of a measuring cup which worked well. Mine, too, took longer than 13 minutes to finish baking so I increased the time by a few minutes. The ginger and lemon are nicely balanced so neither flavor is dominant - just perfect. I will definitely make these again. Don't hesitate to make these delicious cookies.
I agree with the other reviewer - they are great cookies - light and very flavorful. I had to cook them a touch more than they said - about 15 minutes in all. WELL worth the effort of grating the ginger!
I absolutely love these. The crystallized ginger and the lemon go together so well; the blend of flavors is just perfect. I make them to give away, but I want to keep them all for myself!
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