Yield:产量约30个cookie。
These cookies are excellent with tea. A rasp-style grater comes in handy for grating both the ginger and the lemon zest.
尽管我手工塑造了这些饼干，但也可以用饼干压或糕点袋形成它们，使它们看起来像传统的Spritz Cookie。用蛋清刷顶，然后撒上糖，消除结晶的生姜。
美好的饼干!我做了这些婴儿淋浴but there was so much food that few of my cookies were eaten. That's okay - more for us:-) I wrapped them, and froze them as soon as I got home. For the crystallized ginger topping, I used King Arthur's "Ginger Mini Chips" which are very small pieces of chopped crystallized ginger, so there was no need to have to chop larger pieces of crystallized ginger (a tedious job). I made the mistake of not saving the egg whites, so I simply pressed the mini pieces of ginger lightly into the cookie with the back of a measuring cup which worked well. Mine, too, took longer than 13 minutes to finish baking so I increased the time by a few minutes. The ginger and lemon are nicely balanced so neither flavor is dominant - just perfect. I will definitely make these again. Don't hesitate to make these delicious cookies.
我同意另一个评论家 - 他们很棒 - 轻巧且非常美味。我不得不比他们说的要多得多 - 总共大约15分钟。值得努力使生姜磨碎！
我绝对喜欢这些。结晶的生姜和柠檬融为一体。味道的混合物非常完美。我让他们放弃，但我想为自己全部保留它们！
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