This recipe is from Martha Stewart. I really, really LOVE ginger so I was very happy to find this yummy treat.. I wish I would have had this recipe when my Grandma was still alive. Lemon and gingerbread cookies were two of her favorite treats. I used to make her some flaky little lemon cookies and we always had gingerbread cookies on hand. To have them combined into one delicious cookie would have been a definite staple for her 4 o'clock teatime!
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger (crystallized will work too)
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water
Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes.
Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined.
Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two "logs" about 2" diameter. Wrap tightly in plastic. Refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350 degrees. Remove 1st log from fridge & slice it into 1/4" thick rounds. Place the rounds 1/2 inch apart on parchment-lined baking sheets.
Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)
~ I hope you enjoy these cookies as much as I do and that they can become a part of your tea time as well!