Once again, I strayed from the directions. Instead of rolling out the dough and using cookie cutters, I lumped the dough into a 2 inch thick log and cut it into 1/4 inch disks. I only baked up 2 dozen cookies, so I halved the glaze – omitted the water entirely and just used the lemon juice.
I sliced some a little thicker than 1/4 inch, and some a little thinner. The thicker ones were crisp on the outside with a chewy center, the thinner ones were more uniformly crisp. This may change tomorrow when they’re no longer fresh from the oven.
The glaze is truly fantastic, and really makes the cookies pop. It provides a great contrast to the candied ginger, and is also pretty fantastic on it’s own. Martha’s look better than mine, but I don’t have the staff, photographers and set designers to bake them, balance them on top of a lemon, light it perfectly and then photoshop to perfection. New goals to aspire to.
From Martha Stewart Living June 2008
Makes 6 dozen
- 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
- 2 tablespoons pure vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 1/3 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 and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
- Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
- Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
- Whisk confectioners’ sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)