I decided to make the shape of these cookies rectangle, primarily because I am so much more successful with that shape! The Gingersnap Cookie Dough is easy to work into an attractive shape, directly from the refrigerator. It is firm, but not hard.
The dough was shaped and cut into 1/4 inch slices. Baked, and cooled.
Juice of 1 lemon, strained
1 T coconut oil (melted)
1 1/4 - 2 c powdered sugar
Melt oil, stir in lemon juice and 1 1/4 c powdered sugar. Whisk until smooth and mixture will "drizzle" from a fork. Additional powdered sugar may be needed to get that just right consistency.
I love the flavor of lemon and gingersnaps, so I had a heavy hand and put a puddle of glaze in the center, then did a partial spread/smear and decorated with some very old fashioned garnishes, currents and sliced almonds.
When Honey left after his meal break, he said "the lemon is a nice touch".
This post shared with:
Tuesday Night Supper Club @ fudge ripple