GINGER/LEMON SLICES

GINGER/LEMON SLICES image

Categories Cookies

Yield 7 dozen

Number Of Ingredients 16

Base dough:
1 C butter - room temperature
1C sugar
1 Tbs. light corn syrup
1 egg
3 C. all purpose flour
1/2 tsp. ground ginger
1/2 tsp. dalt
1/4 tsp baking soda
Ginger portion:
3/4 tsp. ginger
1/2 tsp cinnamon
2 Tbs. molassas
Lemon Portion:
2 tsp. finely chopped or grated lemon zest
2 tsp. lemon juice

Steps:

Kube bittin abd sudes if a 9x5x3-inch loaf pan with waxed paper. Cream butter & sugar. Beat in egg. Whisk together flour, 1/2 tsp. ginger, salt, and baking soda. Stir flour mixture into creamed butter mixture until well blended. Divide dough in half. To one half add 3/4 tsp. ginger, cinnamon and molassas and blend well. To the other half blend in lemon juice and lemon peel. Spread ginger mixture evenly in prepared pan. Spread the lemon muxtue evenly over the ginger mixtue. Cover and place in the freezer until firm. (Dough can be prepared days or weeks in advance and keep frozen before slicing and baking). Preheat oven to 375F. Turn douch out of pan and remove waxed paper. Cut dough in thirds length-wise; cut each thrid crosswise into 1/4 inch clices. Place slices 3/4 inch apart on ungreased cookie sheet. Bake 8 - 10 min. or until lightly browned at edges. Transfer cookies to wire rack; let cool. Store in airtight container.