GINGER SHORTBREAD COOKIES
Categories Cookies Ginger Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.
- Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.
- Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.
- Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)
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Darkspider Fight
[email protected]These cookies were a bit too sweet for my taste, but they were still good.
Jane Grace
[email protected]I've made these cookies several times now and they're always a hit. They're the perfect balance of chewy and crispy.
Ilsa Hernandez
[email protected]These cookies were so easy to make and they turned out so well! I'm definitely going to make them again.
Huzaifa NASIR
[email protected]I made these cookies for a Christmas party and they were a huge hit! Everyone loved them.
Sanat Pokhrel
[email protected]These cookies were delicious! I loved the combination of ginger and molasses. They were the perfect holiday cookie.
Motaz Anthony
[email protected]I thought these cookies were a bit bland. I think they could have used more ginger or some other kind of spice.
Kevin Klein
[email protected]These cookies were a bit too dry for my taste, but the flavor was good.
Attaullah Khankhan
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They were the perfect balance of crispy and chewy, and the ginger flavor was just right. I highly recommend this recipe!
Ebenezer Ofosu
[email protected]These cookies were so easy to make and they turned out so well! I love the chewiness of the crystallized ginger. I will definitely be making these again.
Rick Lohnes
[email protected]I've never been a huge fan of shortbread cookies, but these ginger shortbread cookies were a game-changer. The ginger flavor was perfectly balanced and the cookies were so buttery and crumbly. I couldn't stop eating them!
golden queen
[email protected]These shortbread cookies were a delightful treat! The ginger flavor was subtle but present, and the texture was perfectly crumbly. I loved the addition of the crystallized ginger, which gave the cookies a bit of a chewy texture. Overall, these cookie