Buttery Ginger Cookies with Lemon Zest
Vermont Creamery Unsalted Cultured Butter, at room temperature
1 cup sugar
zest from 1 organic lemon
1 cup all-purpose flour
¼ cup potato flour
1 teaspoon baking powder
4 teaspoons ground ginger
- Heat oven to 350ºF.
- Mix butter and sugar in bowl until creamy. Add flour, potato flour, ginger, baking powder and lemon zest; mix well until smooth dough is formed. Divide dough into 3 pieces. Roll each piece into tube shape; divide each tube into 10 pieces.
- Roll each piece into a ball, and place on a parchment-covered baking sheet.
- Roll each piece into ball; place on parchment-lined baking sheet. Use fork to press gently down on each ball. Bake 9-10 minutes or until cookies are golden brown on edges. Cool on wire rack. Store in airtight container.