Servings:
Makes approximately 36 - 2” cookiesIngredients:
- 1 stick unsalted butter
- 1/2 cup white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 tablespoon grated lemon zest
- 3 tablespoons crystallized ginger, minced
- 3/4 cup white chocolate chips (For Icing)
- 1 tablespoon vegetale oil (For Icing)
- red sugar sprinkles (For Icing)
Instructions:
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Blend butter and sugar in bowl of electric mixer, and then beat on high until fluffy (about 5 minutes).
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Meanwhile, whisk together egg and vanilla in a small bowl.
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In a separate bowl, stir flour, salt, ground ginger, lemon zest and crystallized ginger until blended.
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Add egg mixture to butter and sugar and mix on low speed until incorporated.
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Add flour mixture, gently combining until a smooth dough forms.
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Place dough onto a piece of plastic wrap and shape into a disc. Wrap up and put dough into freezer and chill until solid (about 30 minutes).
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Preheat oven to 375 degrees.
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Remove dough from freezer and roll into 1/8- inch thickness on floured surface.
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Using a 1-1/2-inch or 2-inch heart-shaped cookie cutter, cut out cookies, gently rolling left over dough until all is used.
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Place on cookie sheets lined with parchment paper about 1-inch apart.
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Bake until golden brown, about 8-10 minutes. Remove to wire rack.
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Melt ¾ cup white chocolate chips with oil in microwaveable bowl for 1-2 minutes. Stir until smooth.
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Take each cookie and dip into white chocolate, then place on wire rack. Immediately sprinkle red sugar over the white chocolate. Allow to cool on rack.