I’ve been working on things this week to be mailed out in packages. Yesterday’s effort included these delicate cookies. I think they’d be greatly improved by a drizzle of dark chocolate but I’d rather not add anything melty to something I plan to mail so they’ll have to go as is.

Lemon Ginger Cookies

1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
grated zest of a lemon
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger, finely minced

Preheat the oven to 350 F. Coat two baking sheets with cooking spray.

In the bowl of a mixer, combine the sugar and butter at medium speed for about five minutes or until light and fluffy. Beat in the egg until well combined. Sift together the dry ingredients in another bowl then stir in the ginger. Add this mixture to the butter mixture a little at a time at low speed until fully incorporated. Drop by small spoonfuls onto the baking sheets, spaced a few inches apart, and bake 14 minutes or until lightly browned at the edges. Transfer to a wire rack to cool completely.

I forgot to do Daniel’s pizza Wednesday night so he had a Thursday pizza instead. I think pizza night is going to happen on Mondays henceforth while I’m away at yoga since Jason eyes the pizza longingly every week. I thawed the frozen crust overnight in the refrigerator then shaped it in the morning and let it rise in the pan in the refrigerator most of the day taking it out about an hour before baking. Just before baking I added tomato sauce, pizza seasoning, mushrooms I sauteed earlier and turkey pepperoni. This baked at 350 for 25 minutes. I’ll definitely be doing more of the frozen crusts, it seems to work quite well.