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Ginger Shortbread





Yields
Makes 24 cookies

Prep and Cook Time: about 1 hour. Notes: This shortbread has a double hit of ginger. Store the cookies airtight for up to 2 days.

 1 cup (1/2 lb.) butter, at room temperature
 1/2 cup plus 2 tablespoons sugar
 2 1/2 cups all-purpose flour
 2 tablespoons minced crystallized ginger
 1/2 teaspoon ground ginger
Step 1
1

In a food processor, whirl butter, 1/2 cup sugar, flour, and crystallized and ground ginger together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter and 1/2 cup sugar until smooth; stir in flour and crystallized and ground ginger until mixture is no longer crumbly and starts to come together in a ball.

Step 2
2

Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

Step 3
3

Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.

Step 4
4

Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

Step 5
5

Note: Nutritional analysis is per cookie.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories140
% Daily Value *
Total Fat 7.8g10%

Saturated Fat 4.8g24%
Cholesterol 21mg8%
Sodium 79mg4%
Total Carbohydrate 16g6%

Dietary Fiber 0.4g2%
Protein 1.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.