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Home cooking: Lemon ginger sandwich cookies

February 14, 2012

Rhee Lightner of Williamsport entered this Lemon Ginger Sandwich Cookie recipe in The Herald-Mail's 2011 Cookie Exchange contest.

"These cookies are vegan. I'm a baker at the Common Market in Frederick (Md.). I primarily focus on the vegans. I bake muffins, bars, cookies, cakes, quick breads. I'm baking a lot of low-sugar stuff right now.

"I'm also a personal chef, specializing in vegan and gluten-free cooking.

"For the cookie contest, I was trying different flavor combinations. I really like the way ginger and lemon go together.

"The recipe has sweet white miso in it. There's hundreds of forms of miso, and depending on how they age it and how much soybean is in it, that makes a difference in the strength of the flavor."

White miso is mostly rice and barley with a small amount of soybeans, and it has a short fermentation time. The taste is sweet.

Lightner's sandwich cookies were well received by most judges, who praised their texture, seeded edge and tea biscuit presentation.

— Chris Copley, Lifestyle assistant editor



Lemon Ginger Sandwich Cookies

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1 cup Earth Balance (see cook’s note)
1/2 cup light brown sugar
1 tablespoon ground flaxseed
Zest of 2 lemons
1 1/2 teaspoons lemon extract
1 1/2 tablespoons white miso
2 cups flour
1/2 teaspoon baking powder
1 tablespoon ground ginger
1 teaspoon salt
3/4 cup candied ginger, minced
1/2 to 3/4 cup sesame seeds or colored sugar
3/4 cup ginger spread (see cook’s note)

Cream Earth Balance and sugar until fluffy. Add flaxseed, lemon zest, lemon extract and miso.

In a separate bowl, combine flour, baking powder, ground ginger and salt.

Add flour mixture and candied ginger to wet ingredients, and combine well.

Form dough into 3 logs about 1 1/2 inches thick.

Roll logs in seeds or sugar, cover with plastic wrap and freeze overnight.

Preheat oven to 350 degrees.

Spray baking sheet with canola spray.

Cut logs into 1/4 inch rounds. Smear 1/2 of the cookies with a thin layer of ginger spread, then gently sandwich with another cookie.

Bake for 20 minutes until edges are golden brown.

Leave cookies on baking sheet for 5 to 7 minutes, then transfer to cooling rack.

Makes 34 cookies

Cook's notes: Earth Balance is a non-dairy butter found in health food stores and Martins Food Markets; butter could be substituted. Ginger People Ginger Spread can be purchased at the Common Market in Frederick.



— Courtesy of Rhee Lightner of Williamsport



Lemon ginger sandwich cookies

1 cup Earth Balance (see cook's note)

1/2 cup light brown sugar

1 tablespoon ground flaxseed

Zest of 2 lemons

1 1/2 teaspoons lemon extract

1 1/2 tablespoons white miso

2 cups flour

1/2 teaspoon baking powder

1 tablespoon ground ginger

1 teaspoon salt

3/4 cup candied ginger, minced

1/2 to 3/4 cup sesame seeds or colored sugar

3/4 cup ginger spread (see cook's note)



Cream Earth Balance and sugar until fluffy. Add flaxseed, lemon zest, lemon extract and miso.

In a separate bowl, combine flour, baking powder, ground ginger and salt.

Add flour mixture and candied ginger to wet ingredients, and combine.

Form dough into 3 logs about 1 1/2 inches thick.

Roll logs in seeds or sugar, cover with plastic wrap and freeze overnight.

Preheat oven to 350 degrees.

Spray baking sheet with canola spray.

Cut logs into 1/4 inch rounds. Smear 1/2 of the cookies with a thin layer of ginger spread, then gently sandwich with another cookie.

Bake for 20 minutes until edges are golden brown.

Leave cookies on baking sheet for 5 to 7 minutes, then transfer to cooling rack.

Makes 34 cookies

Cook's note: Earth Balance is a non-dairy butter found in health food stores and Martin's Food Markets; butter could be substituted. Ginger People Ginger Spread can be purchased at the Common Market in Frederick, Md.

— Courtesy of Rhee Lightner of Williamsport

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