Lemon Ginger Sand Dollar Cookies

January 19th, 2008 • Related • Filed Under

Lemon Ginger Sand Dollar Cookies (The Summer Anytime Cookbook by Dana Slatkin)

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed golden brown sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 3 tablespoons minced candied ginger

Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

In an electric mixer, cream the butter and brown sugar until light in color. Add the egg, sour cream, lemon and vanilla extracts, and lemon zest and beat until light and fluffy.

In a large bowl, sift together the flour, baking soda, cream of tartar, salt, and ground ginger. Add the butter mixture along with the candied ginger, and mix until blended thoroughly.

With floured or moistened fingers, drop by tablespoonfuls about 2 inches apart onto the prepared baking sheets. Shape the cookies into balls and flatten them down slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the cookies are set and lightly colored. For a more chewy cookie, reduce the baking time by about 3 minutes. If you wish, carve sand dollar-like slits into the cookies with the tip of a knife before they cool. Cool on a wire rack. These will keep up to 3 days in an airtight container.

Yield: About 2 dozen

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