Lemon Ginger Shortbread Cookies

Photo: flickr user star5112

Ingredients

Cookies:

2 1/4 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup (2 sticks) butter, softened

1/4 cup brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla

cup candied ginger, finely chopped

Icing:

2 tablespoons lemon juice

1 cup confectioner’s sugar

Hot water, as needed

Preparation

Cookies:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the flour, cinnamon and nutmeg. Set aside.

In a large bowl, cream together the butter, brown sugar, granulated sugar and vanilla. Using an electric mixer on low speed, carefully beat in the flour mixture until crumbly. Stir in candied ginger.

Shape dough into 2-inch balls. Place about 2 inches apart on prepared baking sheet; flatten slightly with the bottom of a glass.

Bake for 10-15 minutes or until light golden brown. Remove from oven and let cool at least 10 minutes before transferring to a wire rack.

Icing:

In a small bowl, whisk together the lemon juice and confectioners’ sugar. If icing is too thick, thin with hot water, a teaspoon at a time. Spoon icing onto cookies, using the back of spoon to spread out evenly if needed.