With the extra lemon syrup that was generated by making the limoncello, I was searching for an interesting use for it. As it so happened, I also ended up using some ginger a bit ago, and happened to have some left. Thus the idea of making lemon ginger cookies.
Alas, no one seems to make them with lemon syrup and fresh ginger. I did eventually find a recipe that used a syrup, if not lemon syrup, so I adapted it a bit and came up with the following. It's a bit softer and cakier than the cookies I usually make, but very nice for having with tea.
Lemon Ginger Cookies
adapted from Coconut & Lime
makes 18-20 cookies
1/2 cup butter, room temperature
2/3 cup sugar
1/4 cup lemon syrup
1 tablespoon fresh ginger, minced fine
9-10 ounces (~2 cups) flour
3/4 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F.
1. Cream butter and sugar
2. Add egg, syrup, minced ginger; stir until combined
3. In a separate bowl, mix flour, ground ginger, baking powder and salt
4. Gradually add flour mix to wet ingredients--this should come out so that you can roll it in your hand
5. Roll the dough into 1 inch balls (optional: roll balls in sugar to coat)
6. Place on baking sheet and flatten slightly with the palm of your hand
7. Bake for 8-12 minutes or until golden