Plain no more, these Shortbread Cookies have been up-scaled with Crystalized Ginger and sugared edges.
Shortbread Cookies have their fans, but these with Crystalized Ginger bits have made new fans. This simple Cookie may appear plain on a serving tray, but it’s a surprising gem.
Great with coffee.
Now let’s make some.
In Stand Mixer, mix till smooth:
- 1 cup Butter, Room Temperature
- 3/4 cup Confectioners Sugar
- 1 1/2 teaspoon Kosher Salt (that is 1/2 Tablespoon)
Add to Butter mixture, just till combined:
- 2 1/3 cups All Purpose flour (spooned & leveled)
- 3/4 cup (100 grams) Crystalized Ginger, pieces
Form dough into 8″ log using parchment paper, I like a square log.
Freeze till firm, about 30 minutes. This can be stored up to 1 month. I have never done this, but I have frozen the baked cookies and that works well.
Preheat oven 350 degrees and place a rack in upper and one in the lower third of the oven.
Remove log from the freezer and slice 1/4″ thick, then dip edges in Sugar*
- Turbinado Sugar or Sparkling sugar
*I have rolled the entire log in sugar, before slicing instead of dipping them individually after slicing. The log rolling method is quicker, it might make slicing a bit more difficult, but I just mush the cookie back to a square, and I don’t dip them individually any more.
Place sliced cookies on two parchment lined baking sheets. Silicone Mats work nice too.
Bake 15-18 minutes till edges are golden. Swapping racks after 8 minutes, so that top sheet goes to lower rack, and the lower sheet goes to the top rack.
My oven is hotter in the back so I also rotate the cookie sheet from back to front.
Let cookies cool 5 minutes on cookie sheet before removing to wire rack to cool completely.
Recipe slightly adapted from Martha Stewart
If you like a simple classic cookie, you might also appreciate these little Peanut Butter Cookies