Prep 18 minutes. Cook 15 minutes per batch. Other 1 hour
1 ½ cups flour
1 cup wheat flour
¾ cup chopped crystalized ginger
1 t. baking powder
½ t baking soda
½ t salt
½ t ground ginger
1 ¼ cups sugar, divided
½ cup applesauce
¼ c oil
1 t fresh grated lemon rind
1 T fresh lemon juice
¼ t vanilla extract
Combine the first seven ingredients, stir well to mix. Make a well in the middle.
Combine 1 cup sugar with applesauce and next 4 ingredients. Add to flour mixture, stirring until moist.
Cover and chill at least 1 hour.
Lightly coat hands with flour and shape dough (about 2 T) into 24 balls. Roll balls in ¼ cup of sugar.
Place balls two inches apart on lightly greased cookie sheet.
Bake at 350 degrees for 15 minutes or until lightly browned. Cool 1 minute and then move to wire racks to cool completely.
Yield 2 dozen cookies.
Makes about 4 dozen
1½ cups granulated sugar
½ t. grated lemon rind
Few drops of oil of anise
2 ½ cups all-purpose flour
¼ t. salt
Put eggs and granulated sugar in the top part of a double boiler over hot water (removed from heat).
Beat with a blender until the mixture is lukewarm.
Remove from water; beat mixture until foaming and cool.
Add flavorings and then fold in flour and salt.
Drop by teaspoons onto grease and floured cookie sheet.
Sprinkle with confectioner’s sugar and nuts. Let stand for about ten minutes.
Bake in preheated (375 degree F) oven for about ten minutes.
Another alternative is to mix the nuts into the batter with the flavorings.