Lemon Ginger Cookies

wpid-20140802_211041-1Lemon Ginger Fossil Cookies:

1/2 cup  unsalted butter, room temperature
1/2 cup  packed light brown sugar
1/2 cup  pure maple syrup
1 large egg
2″ piece of fresh ginger root  finely grated
1 lemon’s zest
2.5 cups all-purpose flour
1/4 c corn starch
1/2 tsp cinnamon ground
1/2 tsp clove, ground
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt

Beat the butter with the sugar until light and fluffy slowly add syrup. Beat in the egg,
then add ginger and lemon zest. Sift the dry. Add the flour to the butter mixture in 3 additions on low speed, mixing well after each addition (it will be very soft). Scrape the dough onto 3 pieces of plastic wrap, cover and press into discs. Chill until firm, about 2 hours.
While still cold roll dough onto floured parchment to 1/8 inch thick. Cut shapes in place and remove excess dough.
If using fossil cutters, place cutter, leave in place while removing excess dough, then dip bone stamp in corn stach before impressing into matching cutter.
(makes about 2 doz dinos) chill again before baking
2 Preheat the oven to 350°F (180°C) bake 11 min.


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