This is a cookie that goes well with the melon sherbet and ice creams in this chapter, or for that matter with any frozen dessert. The assertive ginger flavor is typical of many Japanese dishes, though this cookie is also a little reminiscent of the Austrian Linzer torte.
Cream the butter and sugars together until well combined and fluffy. (The Japanese traditional suribachi mortar happens to do a fabulous job of creaming untraditional materials such as butter and granulated sugar. Of course a blender, whisk, or even fork can perform the task simply enough.) Gradually beat in the ground nuts, then the egg and the ginger juice.
In a bowl, sift together the flour, baking powder, and cinnamon. Sprinkle this mixture over the butter and egg mixture, and beat to incorporate completely. Add the grated lemon rind and beat to combine.
Drop the cookie mixture by spoonfuls onto a parchment-lined cookie sheet.
Store extra cookies in an airtight jar or tin for several weeks, or freeze for up to 1 month.
© 1985 Elizabeth Andoh. All rights reserved.