Ginger Cardamom Meyer Lemon Crinkle Cookies

So a Miss Marple mystery was on Tuesday, we need something perfect for tea to go with it. Today’s recipe is borrowed from JaneAustenRunsMyLife.

Ingredients:

Cookies:

  • 2 Cups + 2 Tbsps of Flour
  • 1.5 Tsp of Ground Ginger
  • 1.5 Tsp of Cardamom
  • 2 Tsp of Baking Powder
  • 3/4 Tsp of Salt
  • 1 Cup of Sugar
  • 4 Tbsp of Meyer Lemon’s Zest
  • 10 Tbsp of Unsalted Butter, Room Temperature
  • 2 Large Eggs, Room Temperature
  • 1 Tsp Vanilla Extract
  • 2 Tbsp of Meyer Lemon’s Juice

Topping:

  • 1 Cup of Sugar
  • 1 Cup of Powdered Sugar (Confectioners Sugar)

Directions:

  1. In a medium bowl whisk together flour, cardamom, ginger, baking powder, and salt.
  2. In a separate bowl combine sugar and lemon zest. Rub the zest between your fingers until it is fully mixed in with the sugar.
  3. Cream butter and sugar-zest mixture together on medium speed until light and fluffy, about 3-4 mins.
  4. Add eggs in one at a tim, mixing well.
  5. Add in vanilla extract and lemon juice, and mix again.
  6. Add flour and mix slowly until combined, do not over mix.
  7. Chill dough 3-4 hours.
  8. Preheat the oven 350 degrees F.
  9. Place the sugar in one bowl and powdered sugar in the other.
  10. Take the chilled dough and roll into 1.5 Tbsp sized balls.
  11. Roll in sugar first, then roll in powdered sugar-making sure it is completely covered.
  12. Place dough on prepared sheets about two inches apart.
  13. Bake for 9-11 minutes or until edges are golden.

Thoughts After Baking:

These were delicious!!! I loved them and couldn’t stop eating them.

For more Crinkle Cookies, go to Chocolate Crinkles

For more from JaneAustenRunsMyLife, go to Meyer Lemon Poppyseed Cake

For more cookies, go to King Arthur Fudgy Brownies

For more desserts, go to Meyer Lemon Poppyseed Cake

For more lemon recipes, go to Creamy Sour Cream Lemon Pie

Lemon Scones

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So in the Miss Marple mystery we have quite a few tea parties. And what do we need at a tea party?

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Tea and Scones!

As I have a tree that produces a lot of lemons, I am always trying to find lemon recipes to use them. This Lemon Scone recipe comes from Eat Up and Slim Down: Tried and True Recipes and Tips from Real Weight-Loss Winners by Jane Kirby and David Joachim.

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Ingredients:

  • 2 Cups of Unbleached or All-Purpose Flour
  • 1 Tablespoon of Baking Powder
  • 1 Teaspoon of Ground Cardamom or Coriander
  • 1/2 Teaspoon of Salt
  • 3 Tablespoons of Sugar
  • 1 Tablespoon of Safflower Oil
  • 3 Egg Whites
  • 1/2 Cup of Low-Fat Plain or Lemon Yogurt
  • 1 Tablespoon of Grated Lemon Peel

Directions:

  1. Preheat the Oven to 400 degrees F and coat a baking sheet with nonstick spray.
  2. In a large bowl, combine cardamom or coriander, salt, and 2 tablespoons of sugar.
  3. Drizzle with oil and mix with a fork, until evenly distributed.
  4. Reserve one tablespoon of egg whites.
  5. Stir in yogurt, lemon peel, and remaining egg whites into flour mixture.
  6. Stir gently until mixture holds together.
  7. Put mixture on lightly floured surface and knead about 8 strokes to mix dough.
  8. Pt out dough to form an 8″ circle and cur evenly into 8 wedges.
  9. Arrange wedges about 1″ apart on the baking sheet.
  10. Brush with reserved egg whites and sprinkle with 1 tablespoon of sugar.
  11. Bake 15 mins or until golden brown. Makes 8 scones.

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Thoughts After Baking:

I thought it was pretty good, although not really lemon tasting at all.

What?

Next time I’ll do lemon yogurt instead of plain. But otherwise they were tasty and I’ll be making them again.

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For more scone recipes, go to Harlem Tea Room Baking Powder Scones

For more lemon recipes, go to Mini Lemon Pancake Cookies

For more Low-Calorie dishes, go to Pumpkin Spice Cake

For more recipes, go to Caesar Salad