Given that I'm way behind on my Christmas baking, I'm trying to focus on the essentials. And so I asked Jeremy, "If I could only bake one kind of cookie this year, what would you want me to make?"
"Ginger Shortbread." He didn't even have to take a breath before uttering the words, it was such an immediate response!
Good boy! That was my choice, too ... :)
These are rich, crumbly, chocolatey, and feature the fabulous flavor of two kinds of ginger -- powdered and candied. If you love ginger, you will adore these cookies; if you're not such a fan, I promise you'll like these anyway. There is something about their simplicity with a twist that is simply addictive. And their aroma is absolutely heavenly!!!
Ginger Shortbread Cookies
(adapted from a Martha Stewart shortbread cookie recipe)
1 cup butter, softened
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon powdered ginger
1 teaspoon vanilla extract
1 cup unbleached flour
1 cup white whole wheat flour
1/2 cup finely chopped candied ginger
1/2 cup mini chocolate chips
Grease a 9"x9" baking pan.
In a large bowl, combine butter and sugar; mix in salt, powdered ginger and vanilla.
Stir in the flours; the mixture will be crumbly.
Stir in the candied ginger and the chocolate chips; combine well, until a portion of it can be pressed together and stick.
Press mixture into the prepared pan and smooth it out. Refrigerate for 1 hour.
Preheat oven to 325F. Bake the shortbread for 40 minutes, until golden at the edges. Let rest for 15 minutes.
Trim 1/4" from the edges of the shortbread; the scraps are a tremendous treat for the ravenous baker, by the way!
While the shortbread is still warm, cut it into squares.
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- Blueberry-Walnut Rugelach
- Ginger Shortbread Cookies
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- Holiday M&M Cookies
- Cafe au Lait Blondies
- Cinnamon-Sugared Applesauce Breads
- The Comfort of Vegetable Lo Mein
- Chocolate Almond Loaf Breads (or Cakes???)
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