Elaine's Lemon Frosted Ginger Cookies

Ginger cookies with a sweet-tart lemon glaze. What could be tastier? My mother-in-law originally found this recipe in the Chicago Tribune. I'm glad she did. (These require chilling time so plan ahead).

• Ready In: 2 hrs 40 mins
• Serves: 36
• Yields: 3 dozen

Ingredients

• Cookies

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄2 cup brown sugar
• 1⁄2 cup molasses
• 1  egg
• 2 1⁄2 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 teaspoons ginger
• 1⁄2 cup buttermilk

• Glaze

• 1 1⁄2 cups confectioners' sugar
• 1  lemon, juice and zest of, grated

Directions

1. In a large bowl, cream butter and sugar.
2. Add molasses and egg and beat well.
3. In another bowl sift together flour, baking powder, baking soda, salt, cinnamon, and ginger.
4. Mix sifted ingredients into butter mixture alternately with buttermilk.
5. Cover dough and chill for about 2 hours for easier handling.
6. On lightly floured surface, roll dough to 1/4 inch thickness.
7. Cut into 2-3 inch circles with cookie cutter.
8. Lightly grease baking sheet.
9. Bake at 375F for 12 to 15 minutes or until lightly browned.
10. Cool on cookie rack.
11. For glaze, blend together confectioner's sugar, lemon juice and rind.
12. Spread thinly over warm cookies; cool.