Ginger Shortbread Cookies

Name: Ginger Shortbread Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 118 milliliters coarsely chopped crystallized ginger; 1 teaspoon ground ginger; 2 teaspoons grated lemon peel; 118 milliliters light brown sugar; 59 milliliters powdered sugar; 0 teaspoons salt; 473 milliliters unbleached all purpose flour; 237 milliliters (2 sticks) unsalted butter, room temperature

Ginger Shortbread Cookies is a vegetarian dessert. This recipe serves 40. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 83 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of crystallized ginger, unbleached all purpose flour, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a bowl with an electric mixer cream together the butter, the brown sugar, powdered sugar and the ground ginger until the mixture is light and fluffy, and add the flour, salt.

Ingredients you will need

Powdered Sugar

Ginger Powder

Brown Sugar

Butter

Cream

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

Beat the dough until it is just combined and beat in the candied ginger and grated lemon peel.

Ingredients you will need

Candied Ginger

Lemon Peel

Dough

Halve the dough, roll out each half 1/4 inch thick between sheets of wax paper, and freeze the dough on baking sheets for 10 to 15 minutes, or until it is very firm.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Wax Paper

Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 1/4-inch heart-shaped cutter. (The dough should be cold so that the cookies retain their shape.)

Ingredients you will need

Cut Out Cookies

Dough

Equipment you will use

Wax Paper

Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300°F. oven for 25 to 30 minutes, or until they are pale golden, and transfer them to a rack.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven