Lemon Ginger Walnut Cookies
1 cup butter, softened 250 mL
1 cup sugar 250 mL
2 tsp lemon extract 10 mL
3 cups flour 750 mL
1/2 tsp baking soda 2 mL
1/2 tsp salt 2 mL
1 cup finely chopped California walnuts 250 mL
1/2 cup finely chopped crystallized ginger 125 mL
Lemon glaze (recipe follows)
2 cups powdered sugar 500 mL
1 tbsp lemon juice 15 mL
1 tbsp milk 15 mL
Beat butter and sugar together in a large bowl until fluffy; stir in eggs and extract. Stir together flour, baking soda and salt; add to butter mixture, mixing until thoroughly combined.
Stir in walnuts and ginger. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours or until firm. (May be prepared up to a week ahead.) Preheat oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
Using a portion of the dough, roll out 1/4-inch (5-mm) thick on a lightly floured board and cut into desired shapes. Bake 8 to 10 minutes, or until lightly browned around the edges.
Transfer cookies to a baking rack to cool before coating with a thin layer of Lemon Glaze.
Store cookies in an airtight container.
Stir together powdered sugar, lemon juice and milk in a small bowl until smooth. Sprinkle with finely grated lemon zest, if desired.
Makes 4 dozen.
PER SERVING: 126 calories, 6 g total fat, 3 g saturated fat, 1 g monounsaturated fat, 1 g polyunsaturated fat, 18 mg cholesterol, 42 mg sodium, 18 g carbohydrate, 2 g protein.
Recipe and image courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.
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