Ginger Lemon Thins
Serves: approximately 46
 
Ingredients
  • ⅔ cup unsalted butter, softened
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
Instructions
  1. In a large bowl, beat together butter, lemon zest, ginger, vanilla extract, baking soda, and salt with a mixer at medium speed until combined.
  2. In another large bowl, beat together sugar, egg, and lemon juice with a mixer at medium speed until thick and pale, 3 to 4 minutes. Add to butter mixture along with flour, beating at low speed just until combined.
  3. Refrigerate dough for 4 hours.
  4. Preheat oven to 400°. Line several rimmed baking sheets with parchment paper.
  5. Shape dough into ¾-inch balls. Place balls 1½ inches apart on prepared baking sheets. Using the bottom of a glass covered with a damp cloth, flatten each ball to a ⅛-inch thickness. (If dough sticks, dip bottom of glass and cloth in water.)
  6. Bake until cookie edges are golden brown, 6 to 8 minutes. Transfer cookies to wire racks and let cool completely. Store in an airtight container.
Recipe by TeaTime Magazine at https://teatimemagazine.com/a-tale-of-clambakes-secrets-and-sleuthing-awaits-in-barbara-ross-hidden-beneath/