Ginger Lemon Slices


7 dozen cookies



Base Dough

  • 1 cup (2 sticks) Challenge Butter, room temperature
  • 1 cup sugar
  • 1 Tablesspoon light corn syrup
  • 1 egg
  • 3 cups all purpose flour
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ teaspoon ginger
  • ½ teaspoon cinnamon
  • 2 Tablespoons molasses
  • 2 teaspoons lemon zest, finely chopped or grated
  • 2 teaspoons lemon juice

Base Dough

  • 1
    Line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper.
  • 2
    Cream butter and sugar. Beat in egg and corn syrup.
  • 3
    Whisk together flour, ½ teaspoon ginger, salt and baking soda.
  • 4
    Stir flour mixture into creamed butter mixture until well blended.
  • 5
    Divide dough in half. To one half add ¾ teaspoon ginger, cinnamon and molasses and blend well. To the other half blend in lemon juice and lemon peel.
  • 6
    Spread ginger mixture evenly in prepared pan. Spread the lemon mixture evenly over the ginger mixture. Cover and place in the freezer until firm.
  • 7
    Preheat oven to 375°F. Turn dough out of pan and remove waxed paper.
  • 8
    Cut dough in thirds length-wise; cut each third crosswise into ¼-inch slices. Place slices ¾-inch apart on ungreased cookie sheet.
  • 9
    Bake 8 to 10 minutes or until lightly browned at edges. Transfer cookies to wire racks; let cool. Store in airtight container.
  •  !
    Dough can be prepared days or weeks in advance and kept frozen before slicing and baking.