Lemon-Ginger Wafers Recipe

• Level: Easy
• Yield: approximately 60 cookies
• Nutritional Information Per Serving (1 of 60 servings): Calories 41, Total Fat 2 g, Saturated Fat 1 g, Carbohydrates 5 g, Dietary Fiber 0 g, Sugar 2 g, Protein 0 g, Cholesterol 6 mg, Sodium 10 mg
• Total Time: 3 hours
• Preparation Time: 2 hours 45 minutes
• Cooking Time: 15 minutes

Ingredients

• 1 piece fresh ginger (3 inches), peeled
• 1 1/2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, softened to room temperature
• 1/2 cup plus 1/3 cup confectioners' sugar
• 2 teaspoons finely grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• Chopped crystallized ginger for garnish

Instructions

1. Grate the fresh ginger finely into a fine-mesh sieve set over a bowl. Press with the back of a spoon to extract the juice, reserving about 1 tablespoon. In a medium bowl, whisk together the flour, cornstarch, and salt.
2. In a large bowl, use an electric mixer on medium-high speed to beat the butter and 1/2 cup of confectioners' sugar until pale and fluffy, about 3 to 5 minutes. Mix in the lemon zest, 2 tablespoons of lemon juice, vanilla extract, and the reserved ginger juice. Lower the mixer speed to low, add the flour mixture, and beat just until combined.
3. Divide the dough between two sheets of plastic wrap, shaping each into a 1-by-9-inch log. Wrap tightly and freeze until firm, about 1 hour.
4. Arrange oven racks in the upper and lower thirds and preheat oven to 350F. Line two baking sheets with parchment paper. Unwrap the dough logs and cut into 1/4-inch thick slices. Place slices 1 inch apart on the prepared baking sheets. Bake for about 13 minutes, rotating pans halfway through, until the edges are golden. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
5. For the icing, place the remaining 1/3 cup confectioners' sugar in a bowl and gradually stir in 2 to 3 teaspoons of lemon juice until the glaze reaches a spreadable consistency. Spread the icing over the cooled cookies and sprinkle with chopped crystallized ginger. Allow the icing to set for 30 minutes before serving.

Photograph by Andrew Purcell

Courtesy of Food Network Magazine