Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Reroll scraps once.
Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.
I love shortbread, lemons and ginger, so I knew that these were for me! The cookies and frosting were easy to prepare and got rave reviews from all of my family. I had to hide a few for myself because they were gone in a flash! When I mentioned that this was my first time baking this recipe these but would make them again soon, my Mom replied "Yes, you will! !"
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