Recipe

Candied Ginger Shortbread Wedges Recipe

Add Step-by-Step Photos	Shirleyoma / All my dishes 11 months, 4 weeks ago Talk about different! You will find these to be a show stopper. Great taste, everyone will want the recipe. Got this from an old friend.. Prep:15m Cook:35m Servings:12	Shirleyoma
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Ingredients

1 batch basic shortbread

2 teaspoons ground ginger

1/2 teaspoon freshly ground white pepper

3/4 cup chopped crystallized ginger

1 tablespoon sanding sugar

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

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.

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Comments

jett2whit 11 months, 4 weeks ago said:
Mmmmm I bet these are delicious! I love shortbread!!

berry 11 months, 4 weeks ago said:
Wow Shirley... This is a great recipe!
Thanks!!! 5.

juels 11 months, 4 weeks ago said:
Looks and sounds simply wonderful! Love ginger flavor, thanks for the great post!

sola 11 months, 4 weeks ago said:
Sounds and looks great!

trigger 11 months, 4 weeks ago said:
Great job shirley love the details ginger is my favorite shortbread or cookie.

midgelet 11 months, 4 weeks ago said:
I love candied ginger, its home and I'll make these shortly

midgelet 11 months, 4 weeks ago said:
I made this aftenoon and I totally loved them.!!! I baked them in an 8 inch square pan and cut into triangles when they were cool and I froze them for a future event. I think you have to really like ginger. Hubby thought they were interesting but he enjoyed the chocolate version I make better. Hey when it comes to ginger or chocolate , he just loves chocolate better. Anyway thanks again as these were wonderful!

Midge

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