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Ginger cookies enhanced with a citrus lemon-lime frosting.
Heat oven to 375°F. Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add egg, 1 tablespoon lemon peel and 1/2 teaspoon lime peel; continue beating until well mixed. Reduce speed to low; add flour, ginger, baking powder and salt. Beat until well mixed.
Shape dough into 1 1/4-inch balls with lightly floured hands; roll in sugar. Place 1 inch apart onto ungreased cookie sheets. Flatten to 1 1/2-inch circle with bottom of glass dipped in sugar. Bake for 7 to 10 minutes or until edges just begin to brown. Cool completely.
Combine powdered sugar, 1 teaspoon lemon peel, 1/2 teaspoon lime peel and enough lemon juice for desired spreading consistency in small bowl. Spread about 1 teaspoon glaze over top of each cooled cookie; let stand until glaze is completely set.
Dietary Fiber: 0g
I totally ramped up the citrus in this cookie -- and used all the zest from a lemon and a lime either in the cookie dough or the glaze. I can't imagine using the quantities called for in the original recipe; it would be very bland. These are a nice glazed cookie, but be sure to use lots of lemon and lime zest.
Great recipe. Everyone that tries these loves them. This will be my 4th year of making these cookies as holiday gifts.
First time making this cookie. It was a huge success at my family Christmas. My grandson just loved them as did my daughters. I will be making them again next year and years to come. I did add more lemon and lime zest than called for. Citrus cookies seem to be a favorite in my family. Very easy to make also.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1043
© 2015 Land O'Lakes, Inc.
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