Ginger/Lemon Slices

Base Dough

  1. 1 cup (2 sticks) Challenge Butter, room temperature
  2. 1 cup sugar
  3. 1 Tablesspoon light corn syrup
  4. 1 egg
  5. 3 cups all purpose flour
  6. ½ teaspoon ground ginger
  7. ½ teaspoon salt
  8. ¼ teaspoon baking soda
  9. ¾ teaspoon ginger
  10. ½ teaspoon cinnamon
  11. 2 Tablespoons molasses
  12. 2 teaspoons lemon zest, finely chopped or grated
  13. 2 teaspoons lemon juice
  1. 1

    Line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper.

  2. 2

    Cream butter and sugar. Beat in egg and corn syrup.

  3. 3

    Whisk together flour, ½ teaspoon ginger, salt and baking soda.

  4. 4

    Stir flour mixture into creamed butter mixture until well blended.

  5. 5

    Divide dough in half. To one half add ¾ teaspoon ginger, cinnamon and molasses and blend well. To the other half blend in lemon juice and lemon peel.

  6. 6

    Spread ginger mixture evenly in prepared pan. Spread the lemon mixture evenly over the ginger mixture. Cover and place in the freezer until firm.

  7. 7

    Preheat oven to 375°F. Turn dough out of pan and remove waxed paper.

  8. 8

    Cut dough in thirds length-wise; cut each third crosswise into ¼-inch slices. Place slices ¾-inch apart on ungreased cookie sheet.

  9. 9

    Bake 8 to 10 minutes or until lightly browned at edges. Transfer cookies to wire racks; let cool. Store in airtight container.

Note: Dough can be prepared days or weeks in advance and kept frozen before slicing and baking.

Source: Challenge Home Economist


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These are my favorite cookies ever. They are fun and easy to make, plus they are so delicious!