Lemon Snaps

This is one of my family's favorite cookie recipes.  The recipe comes from Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman.  I usually double the recipe because we like to share.

Lemon Snaps

1 1/2 sticks unsalted butter, softened

1 1/2 cups of sugar

1 large egg

1 teaspoon pure lemon extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon ground ginger

1/4 teaspoon salt

grated zest of one lemon

Cream butter and sugar in a medium sized mixing bowl.  Beat in egg and lemon extract.  Whisk together flour, baking powder, ginger, salt and lemon zest in a small bowl.  Add dry ingredients to wet ingredients.  Mix thoroughly until the dough is smooth.  Preheat oven to 375.  Roll dough between your palms to form 1 inch balls and place on ungreased baking sheets 1 1/2 inches apart.  Bake until set and lightly golden about 10-15 minutes.

Enjoy!