This past Sunday I went to Walt Disney World with some great friends and family. We went to Micky's Very Merry Christmas Party. It was a a very fun night but way to short! We did manage to ride everything we wanted too though: Thunder Mountain, Splash Mountain and Space Mountain, Pirates of the Caribbean and Haunted Mansion. Lines were short and there was free cocoa and cookies all night!
They had two types of cookies: chocolate chip and snickerdoodle. Honestly, they were pretty grody. The cocoa was delicious. You could also get apple slices or apple juice instead of the cookies and cocoa too. So what ever you do, don't go to that Christmas Party just for the cookies!
If you need some cookies, stay at home and bake some of these babies up. They are a slice and bake cookie with a unique flavor. The cookie is ginger flavored and it is covered in a lemon glaze.
I found the recipe on the Martha Stewart website. She always have a ton of good cookie recipes and craft projects.
I made these with my sweetie in mind. He love, love, loves, lemon! I figured these would pair well with his evening cup of hot tea. He really did love the unique flavor of these cookies and said I should make them again. I agree. I really enjoyed them too.
Ginger and Lemon Glazed Cookies
adapted from Martha Stewart.Com
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
1 large egg
1 tablespoons vanilla extract
1 teaspoon lemon extract
2 cups confectioners' sugar
1 tablespoons finely grated lemon zest
1 teaspoons fresh lemon juice
1 tablespoons honey
1/4 cup water
Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. 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,vanilla and lemon extracts until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
Arrange two approximately 12- by 12-inch square pieces of wax paper on a work surface. Divide the dough in half and form each half into a 10-inch-long log, about 1 1/2 inches in diameter. Transfer each log to a sheet of wax paper. Roll the wax paper around each log, cover in plastic wrap, and chill for at least 1 hour and up to 24 hours.