1
: Cream butter and sugar. Add the eggs, Eagle Brand, lemon juice, lemon rind and vanilla; mix until smooth. Fold in chopped ginger.
2
: Sift together flour, baking powder and salt. Add to creamed mixture and mix well. Divide dough into 3 balls. Wrap in plastic and refrigerate 4 hours (or up to 2 days).
3
: On floured surface, or between two pieces of parchment paper, roll each ball out to ¼” (.5 cm) thick and cut into desired shapes.
4
: Bake in preheated 350°F (180°C) oven for 10-12 minutes. Cool on a rack.