Twice Baked Potato Casserole

Lemon Ginger Nut Cookies

Ingredients

  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1½ tsp. baking soda
  • 1½ tsp. hot water
  • 2½ cups all purpose flour
  • ½ tsp. salt
  • 2½ tsp. TRK Ground Ginger or 100% Organic Ground Ginger
  • 2 tsp. TRK Pure Lemon Extract
  • 1½ cups chopped pecans

Preparation

Preheat oven to 375°F. Cream together butter and brown sugar. Add eggs and lemon extract and mix well. Dissolve baking soda in hot water; stir into sugar and egg mixture. Preblend flour, salt and ginger. Combine butter and flour mixtures, stirring until fully incorporated. Mix in nuts. Drop by spoonfuls onto greased cookie sheet. Bake 10-12 minutes..