Rolled and Sliced Cookies
- 3/4 cup butter or margarine
- 1/2 cup sugar
- 1 egg, beaten
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/3 cup finely chopped candied ginger
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Cream butter; gradually add sugar, beating until light and fluffy. Stir in egg, lemon rind, juice, and ginger
Combine flour, baking powder, and salt in a medium mixed bowl; add to creamed mixture, mixing well. Divide dough in half; cover and chill slightly.
Roll one portion of dough to 1/8 inch thickness on a lightly floured surface; keep remaining dough chilled until ready to use. Cut with floured cutters into desired shapes. Place 2 inches apart on greased cookie sheets Bake at 425° for 6 to 8 minutes or until lightly browned. Remove to wire racks to cool. Repeat procedure with remaining dough.
Yield: 5 dozen.