Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup stone-ground or yellow cornmeal
1/2
cup finely chopped pecans
1/2
cup (about 3 oz) finely chopped crystallized ginger
1
teaspoon finely chopped gingerroot
1
teaspoon grated lemon peel
1/4
teaspoon Watkins™ Ground Ginger
Preparation
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 cookie sheets with Reynolds® Parchment Paper.
In large bowl, break up cookie dough. Add remaining ingredients. Mix with wooden spoon, or knead with hands until well blended.
Shape dough into 16x2-inch log. Cut dough into 1-inch slices with sharp knife. Place 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until center is set and edges are dry to the touch. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Store covered.
