Candied Ginger Shortbread Wedges
From shirleyoma 15 years agoIngredients
- 1 batch basic shortbread shopping list
- 2 teaspoons ground ginger shopping list
- 1/2 teaspoon freshly ground white pepper shopping list
- 3/4 cup chopped crystallized ginger shopping list
- 1 tablespoon sanding sugar shopping list
- Basic Shortbread shopping list
- Ingredients shopping list
- Makes 8 to 10 wedges shopping list
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan shopping list
- 2 cups all-purpose flour shopping list
- 3/4 teaspoon coarse salt shopping list
- 1/2 cup confectioners' or granulated sugar shopping list
How to make it
- Directions
- Prepare basic shortbread, sifting ground ginger and white pepper with the flour and salt. Add 1/2 cup crystallized ginger to creamed butter mixture before adding flour mixture. At the end of step 2, sprinkle with 1/4 cup chopped crystallized ginger and sanding sugar. Bake until firm and just starting to color, 30 to 40 minutes. Cool completely before cutting into wedges. Cookies will keep, in an airtight container, at room temperature for 1 week.
- Basic Shortbread
- Ingredients
- Makes 8 to 10 wedges
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 1/2 cup confectioners' or granulated sugar
- Directions
- Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or spring form pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
- Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
- Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.
- Helpful Hint
- The dough (and its variations) can be prepared and refrigerated overnight or frozen up to three months, covered tightly with plastic wrap; thaw frozen dough overnight in the refrigerator before using. The baking time for each variety of shortbread will vary depending on the kind of pan and cutters used.
The Rating
Reviewed by 6 people-
Mmmmm I bet these are delicious! I love shortbread!!
jett2whit in Union City loved it -
Wow Shirley... This is a great recipe!
Thanks!!! 5.berry in Myrtle Beach loved it -
Looks and sounds simply wonderful! Love ginger flavor, thanks for the great post!
juels in Clayton loved it
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