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Ginger Coins
Here's a great recipe to make for Chinese New Year!
Makes 5 dozen
1 cup unsalted butter, softened
1 cup sifted powdered sugar
1/4 cup minced candied ginger
2 teaspoons grated lemon peel
2 teaspoons grated fresh ginger
2 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup finely chopped walnuts
60 walnut halves
Cream the butter and powdered sugar in a large bowl until light and fluffy. Beat in the candied ginger, lemon peel, and fresh ginger. In a separate bowl, sift together the flour, ground ginger, and salt. Add the creamed mixture, a little at a time, to the flour mixture and mix well. Add the chopped nuts and gently mix to combine
Divide the dough in half. Roll each half into a log about 1 /2 inches in diameter and 15 inches long. Roll each log in waxed paper and twist the ends to seal. Refrigerate the dough overnight or place it in the freezer for 2 hours.
Preheat the oven to 400 degrees F. cut the dough into 1/4-inch slices and place the slices 1 inch apart on an ungreased baking sheet. Press a walnut half on top of each cookie. Bake until the cookies are lightly browned, 8 to 10 minutes. Transfer the cookies to wire racks and cool.
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Coloring Page
This coloring page is courtesy of Rene Pulido.
light and fluffy. Beat in the candied ginger, lemon peel, and fresh ginger. In a separate bowl, sift together the flour, ground ginger, and salt. Add the creamed mixture, a little at a time, to the flour mixture and mix well. Add the chopped nuts and gently mix to combine
