Zesty lemon-scented cookies laced with chopped cystallized ginger and topped with glistening superfine sugar.

Lemon Ginger Zingers

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar, packed
1/2 cup crystallized ginger, finely chopped
1 large egg
1 tablespoon fresh lemon juice
2 tablespoon lemon zest, freshly grated - divided use
1/2 cup superfine sugar*

1. Preheat oven to 350°F (175°C). In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
2. In bowl of electric mixer, cream together butter and brown sugar until light and fluffy. Add ginger, egg, lemon juice and 1 tablespoon zest; beat until combined. Gradually add flour mixture; mix well. Cover dough and chill 30 minutes.
3. In a small bowl, combine remaining zest and superfine sugar; set aside.
4. Drop dough by heaping teaspoons, 2 inches apart, onto parchment-lined cookie sheets.
5. Dip the bottom of a glass into the lemon sugar mixture and flatten dough; repeat for all cookies.
6. Place remaining lemon sugar mixture in a sifter and sift additional sugar over each cookie.
7. Bake 9 to 12 minutes until edges begin to brown. Allow cookies to cool on sheet 2 to 3 minutes. Remove to a cooling rack; cool completely.
8. Store at room temperature in an airtight container with wax paper between layers for up to 1 week.

Makes about 2 1/2 to 3 dozen.

*Either purchased, or whirl granulated sugar in the blender until 'super fine'.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.