When I first came across this recipe, I knew that I would make these. Perhaps it was the combination of lemon and ginger that got me, or maybe my mind was already on our upcoming family vacation to South Carolina, where we always find sand dollars.

These are one of those thin, chewy, types of cookies. You can bake them a little longer if you want more of a crispy cookie but the brown sugar in them is still going to lend a bit of “chew”. Regardless, they are quite delicious. The ginger is not too overpowering, and neither is the lemon. Just a little something more than a sugar cookie, and a pleasant surprise at that.

The recipe comes from The Summer Anytime Cookbook by Dana Slatkin. I checked it out from the library and I think I’ve exceeded my renewal limit, so unfortunately it’s going to have to go back soon. I sure have gotten a lot of usage out of it. The recipes are fresh and inspiring, most of them the same kinds of things I would want to make people I cared about deeply. They would certainly leave the meal feeling well-fed and nourished.

The sand dollar design is a little time consuming, I know, but it’s also pretty fun. Just take the tip of a paring knife and move it back and forth to create little slits in the cookies, while they are still warm. They also look nice with some coarse sugar sprinkled on top.

On a related side note- I am posting this post-vacation and yes, we did find sand dollars while out in the ocean. I don’t think they were as lovely as these!

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