By Tara Bench
You can leave both the ground and the fresh ginger out of this recipe if you'd like a more traditional-tasting cookie.
Makes: about 3 dozen
Work: 2 hours
Total: 5 hours
1. Make dough for Ginger Lemon Rounds (recipe on Slide 2), cutting rolled dough with snowflake shapes (find cutters at sugarcraft.com).
2. Bake as directed. Fit a pastry bag with a #3 plain tip and fill with Lemon Royal Icing (recipe below) made to a thick consistency. Decorate snowflakes as desired. For more intricate designs use a #2 plain tip. Sprinkle designs with white sanding sugar and white nonpareils immediately after piping, if desired.
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