Total Time
55mins
Prep 45 mins
Cook 10 mins

this dough is not sticky..easy to work with...I like to use this with my cookie stamps..

Ingredients Nutrition

Directions

  1. preheat oven to 350*.
  2. in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice.
  3. beat until combined, scraping sides of bowl as needed during mixing.
  4. beat or stir in flour, then stir in lemon peel and sage.
  5. TO PREPARE MODLED COOKIES:.
  6. Lightly grease cookie sheets, set aside.
  7. lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour.
  8. evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife.
  9. unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release.
  10. using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used.
  11. STAMPED COOKIES:.
  12. shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36.
  13. bake in a preheated oven for 10-12 minutes or until edges are golden.
  14. cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely.
  15. TO STORE:.
  16. place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.

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