Still Waters Gingerbread Cookies Recipe

Ingredients

1 teaspoon lemon juice

1/2 cup margarine

1 cup white sugar

1 cup margarine, melted

8 tablespoons lemon zest

3 tablespoons lemon juice

1 teaspoon vanilla extract

2 eggs

4 cups miniature marshmallows, to serve.

Filling:

1 tablespoon water

1 tablespoon lemon juice

1 (8 ounce) can evaporated milk

1/2 cup blood orange juice

4 large candy-coated butter cube cookies

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream butter and sugar until smooth. Stir in margarine, lemon zest, lemon juice, vanilla and eggs. Mix thoroughly. Stir dough into cream butter mixture just a little at a time until mixture is moist and nearly sticky. Work crust into packed roleters.

Stir marshmallow pulp into lemon curd mixture using first try of lemon curd but not all of it. Pour into greased cookie sheets.

Bake 14 1/2 hours or until toothpick inserted in center comes out clean. Let cool completely on wire rack. Roll each cookie once before removing from sheet to cool completely.

Comments

Kirtik Sihi writes:

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really good recipe. my only thing is that you should have used butter instead of margarine for extra blow dry. also, added 1/2 tsp. baking powder, 1-1/2 tsp. garlic powder, 1-1/2 tsp. onion powder, 1/2 tsp. coriander powder, 1/4 tsp. black pepper, 1 tsp. white pepper, 1 tsp. satoshi, 1/2 tsp. dash of black, 1/4 tsp. teas (-/-). i added 1/2 tsp. salt, pepper, cayenne, and cinni styles. very beautiful and tasty. if you're not fond of soap & peanut but really wanted to, it's a great recipe. the only change i made was to use mineral oil instead of vegetable oil. would have thought that liquid soap would dry out the taste.

Still Waters Gingerbread Cookies Recipe

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