Ginger Shortbread Cookies - with crystallized ginger

I've been making these shortbread cookies for years and they are one of my favorite, so I thought I would bring this post back for the holidays. Some people are bothered by having to let them set in the fridge for awhile, but it works well for me. I have also put half the recipe, or one log in the freezer and pull it out at a later time when you want some fresh baked yummy cookies.

I love the buttery goodness with a delicate ginger flavor, and a little bite from the crystallized ginger throughout! I use a little more ginger than the original recipe calls for, but I love ginger. You don't want to use too much because it will throw off the balance of the buttery shortbread.

These are perfect to enjoy with a nice steamy cup of tea or coffee!


Ginger Shortbread Cookies
 Bon Appétit March 1997

yield: 36 cookies

These delicate, buttery cookies are nice with a cup of tea or coffee.

2 1/3 cups unbleached all purpose flour
3/4 cup powdered sugar
2 teaspoons ground ginger
1/4 teaspoon salt
1/4 cup coarsely chopped crystallized ginger (I used a little more about 1/3 c)
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Additional powdered sugar (optional)

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.)