Recipe By: LCBO’s Food & Drink, Holiday 1995
Makes: 72
Preparation Time: 20Min
1/2 cup (4oz) butter/margarine
2 tablespoons (1oz) brown sugar
2/3 cup (4 1/2oz) sugar
1 lemon — grated rind & juice
1/4 cup (3floz) maple syrup
1 1/2 cups (4 1/2oz) cake and pastry flour
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon mixed peel — finely chopped
1 cup (6oz) Chocolate Chips (President’s Choice- The Decadent semi-sweet chocolate chips)
1. Preheat oven to 325F (Breads).
2. With electric mixer, cream butter and sugars until light and fluffy. Beat in lemon rind, juice and maple syrup until well blended. Sift flour, ground ginger and cinnamon together. Add chopped mixed fruit and toss to coat.
3. Drop 1/2 tablespoon of batter per cookie, 4 inches apart on parchment lined cookie sheets. Bake cookies for 12 minutes, watching closely so that they do not burn. They should be thin, lacy and golden. If they are too lacy, add a a little cake & pastry flour.
4. Cool cookies for about 4 minutes. They will still be hot but will have set slightly. When cold, paint the back or halves of cookies with melted semi-sweet chocolate. Cool chocolate side up. Store in airtight container in a cool place for up to 2 weeks.
