Carol’s Ginger Lemon Cookies.  Recipe below.  Thanks Carol for spoiling us with delicious goodies now and then.  You made our day!

Sometimes we get lucky at Vermont Woods Studios.  Actually I think we deserve a little luck because we work really hard, but this time our good fortune was over the top.  Last week Neville‘s wife, Carol sent these Ginger Lemon Cookies to the office for us.

Yes, there are as good as they look.  Even better.  So I snapped a photo of them and posted it to our Facebook.  Turns out it was one of our most popular posts and not surprisingly, everyone wanted the recipe.  So Carol was nice enough to send it to me and here it is.  Happy baking!  I hope yours turn out as good as Carol’s.  Let us know by posting on our Facebook.

• 3 ½ cups flour
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• 1 ¼ tsp ground ginger
• ¾ tsp cinnamon
• ½ tsp nutmeg
• 2 sticks ( 1 cup) unsalted butter, softened
• ¾ cup sugar
• ¾ cup brown sugar
• 3 large egg yolks
• 2 tablespoons dark molasses
• Grated zest of 2 large lemons
• Grated zest of one large orange

Frosting:

• 1 stick unsalted butter, softened
• 2 cups powdered sugar
• Grated zest of 2 lemons and one orange

Combine ingredients until light and fluffy.

Preheat oven to 375 degrees. Stir together flour, baking powder, baking soda, ginger, cinnamon and nutmeg in large bowl and set aside

(Note: forget about using a hand mixer.  Either do this by hand or use a heavy duty stationary mixer—it’s much too thick and heavy)

In large bowl, mix butter, sugar, and brown sugar until light and smooth.   Add egg yolks, molasses, and lemon and orange zest. Continue beating until thoroughly blended and smooth. Gradually beat in dry ingredients

To form the cookies, roll dough in palms to create about 1 inch balls. Space them about 2 1/2 inches apart on greased baking sheets. Lightly grease the bottom of a flat bottomed drinking glass and then dip into a small plate of granulated sugar to prevent the dough from sticking. Use the glass to flatten dough until they are about ¼ inch thick and about 1 ¾ inches diameter.

Bake 8-10 minutes until just slightly brown around edge.  Cool thoroughly on racks before frosting.  I put chocolate drizzle on about half of them for visual appeal and a very slight chocolate taste (see photo).

Enjoy!

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