Ingredients
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1/2 cup unsalted butter, at room temperature
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1 cup sugar, divided
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2 3/4 teaspoons grated fresh lemon rind
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1/2 teaspoon vanilla extract
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1 cup flour, plus
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2 tablespoons flour
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1 1/2 teaspoons baking powder
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1 teaspoon ground ginger
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1/4 teaspoon salt
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extra flour, for shaping (Andrea Gordon(she won!)
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1 egg
Instructions
- Set the oven at 325 degrees.
- Line 2 baking sheets with parchment.
- In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
- When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
- Sift the flour, baking powder, ginger, and salt.
- With the mixer set on its lowest speed, add the dry ingredients to the batter.
- Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
- With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
- Arrange them 2-inches apart on the baking sheets.
- Put the remaining 3 tablespoons of sugar in a bowl.
- Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
- Bake the cookies for 18 minutes or until the edges are golden brown.
- Cool on wire racks.
- Store in an airtight container.