Total Steps
8
Ingredients
11
Tools Needed
5
Related Article
http://motherrimmy.com/wordpress/?p=4535Ingredients
- 2 1/4 cups flour
- 1/2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1 cup butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/3 cup candied ginger, finely chopped
- 2 tablespoons lemon juice
- 1 cup confectioner’s sugar
- as needed hot water
Instructions
Step 1
Cookies:
Step 2
<a href="/H3S4YV46">Preheat oven </a>to 350 degrees. Line a <a href="/RNT367Z2">baking </a>sheet with parchment paper.
Step 3
In a medium bowl, combine the flour, cinnamon and nutmeg. Set aside.
Step 4
In a large bowl, <a href="/R3P5MM3Z">cream </a>together the butter, <a href="/D434P8MH">brown </a>sugar, granulated sugar and vanilla. Using an electric mixer on low speed, carefully <a href="/3CYMY2D7">beat </a>in the flour mixture until crumbly. <a href="/DRM2WPZ4">Stir </a>in candied ginger.
Step 5
Shape dough into 2-inch balls. Place about 2 inches apart on prepared <a href="/RNT367Z2">baking </a>sheet; flatten slightly with the bottom of a glass.
Step 6
<a href="/RNT367Z2">Bake </a>for 10-15 minutes or until light golden <a href="/D434P8MH">brown. </a>Remove from oven and let <a href="/GZFHJC5K">cool </a>at least 10 minutes before transferring to a wire rack.
Step 7
<a href="/RP8LCDPZ">Icing:</a>
Step 8
In a small bowl, <a href="/3CYMY2D7">whisk </a>together the lemon <a href="/QDWRNXYW">juice </a>and confectioners’ sugar. If <a href="/RP8LCDPZ">icing </a>is too thick, thin with hot water, a teaspoon at a time. <a href="/NX588QBK">Spoon </a><a href="/RP8LCDPZ">icing </a>onto cookies, using the back of <a href="/NX588QBK">spoon </a>to spread out evenly if needed.