Lemon and Ginger Cookies
Ingredients:
3 C. All purpose flour
2 tsp. Baking powder
1 Tbsp. Dry ginger
1/2 C. Butter, softened
1 C. Granulated sugar
Juice and zest of 2 Lemons
2 Eggs
1/2 C. Red River cereal
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. In a large mixing bowl break down butter into small pieces and cream butter and sugar together to make a thick paste
4. Add eggs to butter/sugar mixture and beat with an electric mixer on medium speed until light and creamy
5. Stir in Red River Cereal and blend all ingredients well
6. Juice and zest 2 lemons with a reamer. Add juice and zest to cookie dough and mix all ingredients well.
7. Add dry ingredients to cookie dough and enough to make a smooth dough that can be refrigerated for 20 minutes and then put on a floured surface to roll out and cut small rounds with a cookie cutter or lid and place on parchment paper 2 inches apart
8. Bake in preheated oven for 10 to 12 minutes until lightly browned on top
9. Remove from oven and place on wire rack to cool completely
Servings: 42 cookies
