Cookies

I've had some strange urges lately. Ever since we got a new cookie jar for Bonnie for Mother's Day, I've wanted to put cookies in it! So I've had a few baking experiments this past week, when I can squeeze a few minutes free. I'm not even close to becoming a Fuji Mama, but I have fun doing stuff like this.

Lemon Ginger Cookies

Ingredients:
1/2 cup butter
2/3 cup sugar
1 egg
1 tablespoon lemon juice
zest of two lemons
3 tablespoons golden syrup
2 cups flour
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
demerara sugar for sprinkling

Directions:
Preheat oven to 350. Line 2 cookie sheets with a silipat or parchment paper. Place demerara sugar in a shallow bowl and set aside. In a large bowl, cream together the butter and sugar. Add the egg, lemon juice, zest and golden syrup and mix well. In a separate bowl, whisk together the flour, ginger, baking powder and salt. Slowly add it to the butter and sugar mixture. Mix to thoroughly combine. Roll dough into 1 inch balls and roll the balls in the demerara sugar. Place cookies 2 inches apart onto the cookie sheets. Flatten each cookie slightly with the heel of your hand or a spatula. Bake 8-12 minutes or until set and the bottoms are golden.

Comments:
These cookies may not be the most attractive, but the lemon flavor is intense and addictive. They turned out soft on the inside and a little crispy on the outside. The crystalized sugar gives a sweet and crunchy texture.

Lime Macaroons

Ingredients:
3 egg whites
2 cups sweetened coconut flakes
1/4 cup fresh lime juice
zest of 1 lime

Directions:
Preheat oven to 350. In a large bowl, combine all ingredients thoroughly. Form into small balls and place 1/2 inch apart on a lightly greased cookie sheet. Bake 12 minutes or until the edges are lightly browned. Cool on wire racks.

Comments:
Simple and quick. The strong lime taste, enhanced by adding the zest, adds a delightful twist to these classic cookies. Naturally sweet and moist. Mine were maybe a little too moist; I might have been too generous in the fresh lime juice, and could have squeezed a little more out before cooking.