Ginger-Lemon Delights

Prize-Winning Recipe 2009! Spices and molasses turn sugar cookie mix into a homemade ginger cookie. MORE+ LESS-

By Betty Crocker Kitchens

May 1, 2009

Cookies

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2

cup shortening

1/4

cup mild-flavor (light) molasses

tablespoon ground ginger

1 1/4

teaspoons ground cinnamon

teaspoon ground cloves

egg

cup powdered sugar

teaspoon grated lemon peel

teaspoons lemon juice

1/4

cup finely chopped crystallized ginger

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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.

"It's fun and exciting to take Betty Crocker® sugar cookie mix and turn it into something like a ginger cookie."
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.