Glazed Lemon and Crystallized Ginger Cookies
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Appears in Cook's Illustrated March/April 2003
WHY THIS RECIPE WORKS
For a lemon cookie recipe with the perfect balance of lemony zing and rich, buttery sweetness, we used all-purpose flour, which made our cookies toothsome and tender. An egg yolk instead of a whole egg added even more tenderness, and a touc...