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Prep 50min
Total1hr10min
Servings36
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Ingredients
Cookies
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2
cup shortening
1/4
cup mild-flavor (light) molasses
1
tablespoon ground ginger
1 1/4
teaspoons ground cinnamon
1
teaspoon ground cloves
1
egg
Glaze and Topping
1
cup powdered sugar
1
teaspoon grated lemon peel
4
teaspoons lemon juice
1/4
cup finely chopped crystallized ginger
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Steps
1
Heat oven to 375°F. In large bowl, stir cookie ingredients until very soft dough forms (dough will be sticky).
2
On ungreased cookie sheets, drop dough with 1 tablespoon-size cookie scoop or by tablespoonfuls about 2 inches apart.
3
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4
In small bowl, stir powdered sugar, lemon peel and lemon juice until smooth. Spread glaze on cookies. Sprinkle with crystallized ginger.
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Crystallized ginger is fresh gingerroot cooked in a candy syrup and coated with coarse sugar. Look for it next to the fresh herbs in your supermarket.
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