Ginger Shortbread



Ginger Shortbread

These cookies were a big hit at my husband’s train session a few weeks ago.  Rather them roll the dough out and cut out the cookies, I made them into ice box cookies by making them in a roll and them slicing them off.

  • 3 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup minced crystallized ginger

Preheat oven to 350 degrees.

In bowl of electric mixer, mix butter and sugar on medium-low speed just until they are combined.  Add vanilla and 2 teaspoons water and mix until combined.  In medium bowl, sift together flour and salt.  With mixer on low, slowly add flour mixture to the butter mixture and mix until the dough starts to come together.  Add ginger, then dump onto a surface dusted with flour and shape into a log about 3 inches in diameter.  Wrap in plastic wrap and chill for 30 minutes.

When ready to bake, take your roll out of the fridge and slices cookies about 3/8 inches thick.  Place cookies on an ungreased baking sheet and sprinkle with sugar, if desired.  Bake for 20 to 25 minutes, until edges start to brown.

Cool before eating.

Makes 20 to 24 cookies.

“A limited situation may afford the soul a chance to grow.”







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