Store: Store cookies in an airtight container at room temperature for up to 3 days. Freeze: Freeze baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag and freeze ...
Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large ... sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass ...
Add the maple syrup, thyme leaves and lemon zest and pulse again until the ... leaving plenty of space between each cookie. Bake for 10-12 minutes, or until crisp and golden-brown at the edges.
Beat in eggs and vanilla and lemon peel until blended ... Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
With freshly grated ginger, ginger syrup, and ground dried ginger, cookbook author Vallery Lomas’ drop cookies pack a punch. Speckled with lime zest and vodka-plumped dried cranberries ...