Holiday cookies with zing
One of the many pleasures of the holidays for me is in the baking. Each year I sift through recipes, picking out old favorites and new ones I want to try. I'll bake in the evenings and on weekends. For me it's not a chore, just something I love to do.
Below is a recipe on my list for this year. It's from Sally Schneider, who wrote A New Way to Cook.
Ginger Citrus Wafers
Makes about 100
- 5 1/3 tablespoons unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 egg
- 1/4 teaspoon salt
- 1 1/4 teaspoons fresh lemon juice
- 1 1/4 teaspoon tangerine or clementine juice
- 1 teaspoon peeled grated fresh ginger
- 1/4 teaspoon vanilla
- 3/4 cup unbleached all-purpose flour
Using a mixer, beat butter and sugar on high speed in a medium bowl until the mixture is pale yellow and fluffy. Beat in the eggs, salt, lemon and tangerine juices, ginger, vanilla and flour. Cover with plastic wrap.
Let stand at room temperature for 30 minutes to develop flavors.
Preheat oven to 350 degrees. Lightly grease large nonstick cookie sheets. Drop batter by scant teaspoonfuls onto the prepared sheets, spacing them about 2 inches apart. Using the back of a spoon, spread the cookies to make 2-inch circles.
Bake 9 to 10 minutes or until the edges are just beginning to brown. Cool cookies on pan 1 minute to firm. Using a thin metal spatula, carefully transfer cookies to racks to cool completely.
Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.