Citrus salad with candied ginger

Zesty citrus salad with a delightful twist of candied ginger for a burst of flavor. Bright, refreshing, and perfect for a healthy meal.

Ingredients:

• 2 sticks (230g) unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon finely grated lemon zest
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2 cups all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon unsalted butter, softened
• Finely grated lemon zest, for garnish

Instructions:

1. Prepare the necessary ingredients.
2. Heat up the oven to 350°F and place the racks in the top and bottom positions. Take a large bowl and with an electric mixer, blend the butter and powdered sugar until the mixture is smooth for approximately 2 minutes.
3. Mix in the lemon zest and juice, then add the flour and salt and blend until just combined; remember to scrape down the sides of the bowl as needed.
4. Shape half of the dough into small 1-inch balls. Put the balls on two baking sheets, spacing them about 1 inch apart, and gently press down on each cookie with your fingers.
5. Bake the cookies for 12 to 14 minutes, until they are lightly browned underneath and just set; halfway through baking, switch the baking sheets from top to bottom and front to back. Allow the cookies to cool on the sheets for 2 minutes before transferring them to a cooling rack. Let the baking sheets cool slightly, then repeat the process with the rest of the dough.
6. Mix the powdered sugar, lemon juice, and butter in a bowl until the mixture is smooth.
7. Apply the lemon glaze over the cooled cookies and sprinkle finely grated lemon zest on top. Let them sit until the glaze is firm, which should take around 15 minutes.

Summary:

• Calories: 1869 kcal
• Fat: 57 g
• Protein: 40 g
• Carbs: 341 g
• Potassium: 4123 mg
• Magnesium: 501 mg