|Butter||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Grated lemon rind/15 ml||1 Tablespoon|
|Lemon juice/25 ml||2 Tablespoon|
|All purpose flour||425 Milliliter|
|Baking soda||2 Milliliter|
|Granulated sugar||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
In bowl, cream together butter and sugar; beat in egg, lemon rind and juice.
Combine flour, salt, baking soda and ginger; gradually blend into creamed mixture.
Cover and refrigerate until firm.
Shape dough into cylinder 1-3/4 inches (4 cm) in diameter.
Wrap in plastic and chill until very firm (or freeze).
With sharp knife, cut dough into very thin slices (1/8 inch/3 mm or less); place on greased baking sheets about 2 inches (5 cm) apart.
Topping: If desired, sprinkle cookies lightly with sugar and lemon rind.
1 Bake in 375°F (190°C) oven for 6 to 8 minutes or until very lightly browned.
Let cool for about 2 minutes on baking sheets; remove to racks to cool completely.
Makes about 5 dozen.