Makes about 48 cookies
Preheat the oven to 400 F. Lightly grease two large baking sheets [I used 3] with butter or vegetable shortening.
In a large mixing bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest and mix well. Sift together the flour, cinnamon, ginger, and salt. Gradually add the flour mixture to the batter, 1/2 cup at a time. Work the batter into a smooth, stiff dough, finishing the kneading on a floured work surface.
Roll out the dough to a thickness of 1/4 inch. Cut out the cookies using a 2-inch, curly-edged biscuit or cookie cutter. Place the cookies 1 inch apart on the baking sheets. Bake for 10 to 12 minutes, or until the cookies have browned around the edges. Remove from the oven.
After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.
[I used a crescent-moon cookie cutter.]
April 1994. [365 Great Cookies You Can Bake, by Lois Hill, pg 129 (recipe #232). 1990, Weathervane Books, Outlet Book Company, Random House, New York]
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