Second food post! And a baby! Not mine, may I add.

I'm lovingly known as Nanny to a few people's progeny. Today was a confirmation of such as myself and a friend were visiting another friend's new baby girl, Matilda! I felt that cookies were in order to celebrate the visit. I broke out one of my Canadian Living cookie recipes and made up a batch of Lemongrass-Ginger Cookies. They have a really fun, different cookie flavour and are a really simple recipe to make! Barely takes ten minutes to bake.

Before we even start, a quick tip. Cheat, and get the pre-cut and prepared Lemongrass and Ginger, such as those from Gourmet Garden. It makes life unbelievably easier and they keep in the fridge for a long time, so you can get multiple uses out of the one tube.

Lemongrass-Ginger Cookies

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1 large egg

2 tsp each: lemongrass paste, ginger paste

1-1/3 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Icing sugar for dusting

-In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg and two pastes. [I use a wooden spoon, with room temperature butter this works fine]

-In medium bowl, whisk together flour, baking soda and salt. 

-In two additions over low speed, beat flour mixture into butter mixture until just mixed.

-Drop batter by tablespoons 2 inches apart on to parchment-lined baking sheets. Bake in batches in preheated 350F oven 7 to 8 minutes or until just set.

-Let cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.

-Using fine mesh strainer, dust cookies with icing sugar.

-Store in airtight container at room temperature up to 1 week.

Makes about 24.

This is the batch prior to being sugared, packed up and devoured by nannies and hosts. I don't have any pictures of that, we were a bit distracted by baby. Also, please excuse the poor photo quality of the baby pictures. Again, a bit distracted.

She's a cutie.