I came across this recipe in this month's Martha Stewart Living Magazine. Ugg loves gingersnaps, and since these had candied ginger in them...and were a (sort of) shortbread cookie (which is my favorite), I decided to make these Sunday morning.
These are WONDERFUL. You can get the recipe for them here. For mine, I made them just a bit bigger, and I used orange blossom honey for the glaze. Also -- instead of 2 teaspoons of lemon, I just used the juice and zest from 1 lemon (2T is probably the zest of more than 1 lemon, and I didn't want to scalp another lemon when I wasn't using the juice of it), and just cut down the water accordingly.
Also -- the glaze came out a bit thick for me, so I thinnned it down some with water.
Try them!
1 comments:
OMGosh! These look sooooo good!!! I LOVE a shortbread cookie and with GLAZE??!?! I'm drooling all over the place thinking about them. :)
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