Citrus Glazed Ginger Snaps Recipe
Ingredients
| Cookies | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| LAND O LAKES Butter - 3/4 cup, softened | ||
| Molasses | 1/4 Cup (16 tbs) | |
| Honey or molasses - 1/4 cup | ||
| Eggs | 2 Small, slightly beaten | |
| Vinegar | 2 Teaspoon | |
| All-purpose flour - 3 3/4 cups | ||
| Ground ginger | 2 Teaspoon | |
| Baking soda | 1 1/2 Teaspoon | |
| Cinnamon | 1 1/2 Teaspoon | |
| Sugar | ||
| Glaze 1 1/2 cups powdered sugar | ||
| LAND O LAKES - 3 tablespoons | ||
| Butter | ||
| Freshly squeezed lemon or orange juice - 3 tablespoons plus 1 teaspoon | ||
| Grated lemon or orange peel - 1 teaspoon | ||
Directions
GETTING READY
1) Heat oven to 325°.
MAKING
2) In a mixer bowl add sugar, brown sugar and butter.
3) Beat at medium speed, till creamy.
4) Add in the molasses, honey, eggs and vinegar; continue beating till well mixed.
5) In another bowl, stir together flour, ginger, baking soda and cinnamon.
6) Reduce the speed to low and add the flour mixture to butter mixture.
7) Beat till just blended.
8) Shape the dough into 3/4-inch balls and coat with sugar.
9) Arrange 1 inch apart on cookie sheets.
10) Place in oven for 10 to 12 minutes till the top is crinkled.
11) After allowing to rest for 1 minute, take the biscuits off the cookie sheets and cool.
12) In a bowl, combine all glaze ingredients till smooth.
13) Brush each cookie with about 1/2 teaspoon glaze and keep aside till hardened.
SERVING
14) Serve with hot coffee.
1) Heat oven to 325°.
MAKING
2) In a mixer bowl add sugar, brown sugar and butter.
3) Beat at medium speed, till creamy.
4) Add in the molasses, honey, eggs and vinegar; continue beating till well mixed.
5) In another bowl, stir together flour, ginger, baking soda and cinnamon.
6) Reduce the speed to low and add the flour mixture to butter mixture.
7) Beat till just blended.
8) Shape the dough into 3/4-inch balls and coat with sugar.
9) Arrange 1 inch apart on cookie sheets.
10) Place in oven for 10 to 12 minutes till the top is crinkled.
11) After allowing to rest for 1 minute, take the biscuits off the cookie sheets and cool.
12) In a bowl, combine all glaze ingredients till smooth.
13) Brush each cookie with about 1/2 teaspoon glaze and keep aside till hardened.
SERVING
14) Serve with hot coffee.
Chef
