GINGER LEMON DROPS RECIPES
LEMON GINGER DROP COOKIES | MARTHA STEWART
These zesty, chewy cookies make a wonderful, edible holiday gift.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
- In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.
- Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.
GINGER BEER LEMON DROP COCKTAIL RECIPE - TABLESPOON.COM
The flavors of lemon, honey and ginger come together in a sparkling ginger beer cocktail. Cheers!
Provided by Macheesmo
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 5
Steps:
- In a cocktail shaker, combine lemon juice, honey and vodka with ice. Shake together to chill and mix.
- Strain into a cocktail glass with fresh ice. Top with ginger beer and garnish with a lemon slice.
Nutrition Facts : Calories 220 , CarbohydrateContent 21 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 15 mg, SugarContent 19 g, TransFatContent 0 g
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LEMON GINGER DROP COOKIES | MARTHA STEWART
These zesty, chewy cookies make a wonderful, edible holiday gift.
From marthastewart.com
Reviews 3.8
Category Cookie Recipes
From marthastewart.com
Reviews 3.8
Category Cookie Recipes
- Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.
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Reviews 5
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Category Drop, Ginger, Molasses, Cookie, Dessert, Cookie, Dessert
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