CRYSTALLIZED GINGER SHORTBREAD COOKIES RECIPES

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GINGER SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT



Ginger Shortbread Cookies Recipe: How to Make It image

The traditional holiday flavor of gingerbread meets the buttery goodness of shortbread in this irresistible cookie. Pretty flecks of candied ginger make the treats a pretty addition to any cookie platter.

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/3 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup finely chopped walnuts
1/4 cup crystallized ginger, finely chopped

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, ground ginger, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts and crystallized ginger., Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 52 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

GINGER SHORTBREAD COOKIES RECIPE - BETTYCROCKER.COM



Ginger Shortbread Cookies Recipe - BettyCrocker.com image

Come teatime, serve these rich triangles, pleasingly laced with candied ginger and dipped in melted chocolate.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Yield 48

Number Of Ingredients 7

1 cup butter, softened (do not use margarine)
1/2 cup packed brown sugar
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/3 cup finely chopped crystallized ginger
4 oz bittersweet baking chocolate, chopped

Steps:

  • Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. On low speed, beat in flour, ground ginger and nutmeg until crumbly. Stir in crystallized ginger. Press dough firmly in pan. Prick surface generously with fork.
  • Bake 18 to 22 minutes or until light golden brown and set. Cool 10 minutes. Remove from pan by lifting foil. To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion). Cut each square diagonally in half to make triangles. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave chocolate uncovered on High 1 minute. Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted. Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate. Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.

Nutrition Facts : Calories 80 , CarbohydrateContent 8 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 30 mg, SugarContent 2 g, TransFatContent 0 g

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