Double Lemon Ginger Gems

Ginger and lemon lovers, take note -- this is destined to become your favorite cookie, bar none. It is also the perfect summer cookie -- simple to make and simply delicious.

1  roll (18-ounce) refrigerated sugar cookie dough
1  package (8-ounce) cream cheese, cut into bits
1/2 cup finely chopped {crystallized ginger}
2 teaspoons ground {ginger}
2 teaspoons lemon zest
 Lemon Icing
Lemon Icing
1 1/2 cups sifted powdered sugar
1 teaspoon grated {lemon zest}
2 1/2 to 3 tablespoons fresh lemon juice
Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.

Break up cookie dough into large bowl; add cream cheese bits to bowl and let stand 10 to 15 minutes to soften.

Add chopped crystallized ginger, ground ginger, and lemon zest; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Drop dough by kitchen teaspoons, two inches apart, onto prepared cookie sheets.

Bake 10 to 13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely. Drizzle with Lemon Icing.

Ease of Preparation: Easy

Preparation Time: 25 min

Cook Time: 10-13 min

Servings: makes 42 cookies

Recipe By: Camilla V. Saulsbury

From:  Cookie Dough Delights
Used with permission of Cumberland House Publishing