LEMON BUTTER CREAM ICING for ginger cookies


The ginger sugar cookies I made the other day were so good I wanted to make more.   Happiness is having a jar filled with ginger sugar cookies.  Double happiness is having them sandwiched with lemon butter cream icing.    Bake these fragrant cookies then put them together with the icing.  The icing recipe is also from  THE GOURMET COOKIE BOOK.


1 cup confectioners’ sugar sifted

1 tbsp grated lemon zest

1 tbsp fresh lemon juice

2 tsp light corn syrup

4 tbsp (2 oz) soft unsalted butter

Beat together all the filling ingredients in a large bowl with an electric mixer at medium speed until combined well.  Transfer to a seal-able bag and snip off a small corner.  Turn over half of the cookies and pipe filling on flat side of each.  Sandwich with remaining cookies, pressing gently.  Store your cookies in the refrigerator in a sealed container.

Oh yes, she who makes the icing gets to lick the bowl.



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