This ginger shortbread is a delightful twist on the classic, buttery treat, perfect for those who enjoy a little warmth and spice in their cookies. The combination of ginger, both ground and crystallized, adds unique depth, making it an excellent pairing with a cup of tea or coffee. The texture is rich and crumbly, as you would expect from traditional shortbread, but with the added zing from ginger, it becomes an unforgettable treat. Perfect for the holiday season or any time you want a cozy, spiced dessert.
INGREDIENTS
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1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons ground ginger
1/4 cup finely chopped crystallized ginger
1 teaspoon vanilla extract
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INSTRUCTIONS
list of 7 items
1. Preheat the oven to 325¡ãF (163¡ãC) and line a baking sheet with parchment paper.
2. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
3. Add dry ingredients
Stir in the vanilla extract. In a separate bowl, whisk together the flour, salt and ground ginger. Gradually add the dry ingredients to the butter mixture, mixing until dough forms.
4. Mix in crystallized ginger
Fold in the finely chopped crystallized ginger until evenly distributed.
5. Shape the dough
On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Cut in shapes using a cookie cutter, or just slice in squares with a knife.
6. Bake
Place the shortbread on the prepared baking sheet, and bake for 18 to 20 minutes or until the edges are just starting to turn golden.
7. Cool
Remove from the oven, and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Enjoy these ginger-infused shortbread cookies with your favorite hot beverage, or pack them as lovely gifts!
