This ginger shortbread is a delightful twist on the classic buttery treat, perfect for those who enjoy a bit of warmth and spice in their cookies. The combination of ginger, both ground and crystallized, adds a unique depth of flavor, 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:
- 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
Instructions:
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- 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 a dough forms.
- Mix in crystallized ginger: Fold in the finely chopped crystallized ginger until evenly distributed.
- Shape the dough: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Cut into shapes using a cookie cutter or simply slice into squares with a knife.
- Bake: Place the shortbread on the prepared baking sheet and bake for 18-20 minutes, or until the edges are just starting to turn golden.
- 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.
Enjoy these ginger-infused shortbread cookies with your favorite hot beverage or pack them as a lovely gift!
