These light, crispy wafers are delicious and the unusual ingredients give them an added allure. The recipe makes 10 dozen cookies, but don’t worry! People will eat them a dozen at a time!
- 1 large lemon or 2 small
- 4 teaspoons fresh thyme, chopped
- 1 3”piece of ginger root
- 3 ¼ cups all-purpose flour
- 2 teaspoons. baking soda
- ½ teaspoons salt
- 2 sticks unsalted butter, softened
- 1 ½ cups sugar
- 1 egg
- Prepare the thyme, lemon, & ginger. Scrape the leaves of the thyme stems and chop enough to have 4 teaspoons. Set aside.
- Peel the ginger root and grate enough for 1 tablespoon. .
- Using a large lemon, finely grate 1 ½ tablespoons of zest. Set aside. Using the same lemon, squeeze 3 tablespoons of juice.
- Sift together the flour, baking soda and salt & set aside.
- In a large bowl, combine the butter, flour, lemon zest, and thyme leaves. Beat until light and fluffy, about 4-5 minutes with a hand-held mixer.
- Add egg and beat until well combined. Add lemon juice and ginger root.
- Add the flour mixture until well combined.
- Divide the dough into 4 balls. Flatten each ball of dough on a lightly floured piece of waxed paper, then roll to 1/8” thickness. Top with another piece of waxed paper.
- Refrigerate dough for 2-8 hours.
Pre-heat oven to 350 degrees
- Take out the dough one sheet at a time. Leave the rest in the refrigerator.
- Lightly flour a surface and turn the dough over peeling off the waxed paper.
- Using a 1 ½”cookie cutter, cut out the wafers and place them on an un-greased cookie sheet about 1”apart. The cookies will spread.
- Bake for about 9 minutes or until golden. Take off pan immediately with a cookie spatula and place on cooling rack. When completely cool store in an air-tight container for up to a week.