Lemon-Ginger Cookies with Mint - Everyday Food with Sarah Carey скачать в хорошем качестве

Lemon-Ginger Cookies with Mint - Everyday Food with Sarah Carey

Traditional sugar cookies are always good, but I love to make them even tastier with additions like lemon, ginger, or mint -- or why not all three? These flavors work together beautifully, resulting in crisp, fragrant cookies that are perfect with a cup of a tea. Or a scoop of ice cream. Or on their own! Sarah's Tip of the Day: The recipe is super-simple: Mix flour, fresh mint, crystallized ginger, lemon zest, and baking soda. Then beat together butter, white and brown sugars, vanilla, and an egg yolk. Combine both mixtures, roll the dough into balls, and coat them in sugar for a little sparkle and crunch before baking. I think you'll love the flavor combo as much as I do! Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- Prep Time: 30 minutes Total Time: 45 minutes Makes 36 Ingredients: 1 cup all-purpose flour, spooned and leveled 3 tablespoons fresh mint leaves (about 20 large), finely chopped 2 tablespoons finely chopped crystallized ginger (about 1 ounce) 1 tablespoon finely grated lemon zest 1/4 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup granulated sugar 1/4 cup packed light-brown sugar 1/2 teaspoon pure vanilla extract 1 egg yolk, room temperature 1/4 cup coarse sugar, for rolling Directions: Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined. Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. Cook's Note: Use these for ice cream sandwiches, suggests Satterthwaite: "Spoon some softened vanilla ice cream onto a cookie, press another cookie on top, and scrape away any excess." --------------------------------------------------------------- Get the Full Recipe: http://full.sc/Zf5Byt Nutritional Info: per serv (makes 18): 110 cal; 5 g fat; 1 g protein; 15 g carb; 0 g fiber More Sweet Treat Recipes: http://full.sc/Q9cvnf --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food:   / everydayfood   Follow Everyday Food:   / everydayfood   Everyday Food Pinterest:   / everydayfood   Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Lemon-Ginger Cookies with Mint - Everyday Food with Sarah Carey    / everydayfoodvideos