Chocolate Ginger Shortbread

Home > Recipes > Cutout Cookies > Chocolate Ginger Shortbread

Chocolate Ginger Shortbread

Makes about 56

2 ounces bittersweet chocolate, chopped
1 cup butter, softened
1/2 cup instant dissolving sugar (also known as fruit/berry sugar or superfine sugar)
1 teaspoon vanilla
2 cups all-purpose flour
1 pinch salt
1 cup chopped crystallized ginger

Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool. Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in chopped crystallized ginger. Divide into 4 equal parts and chill 2 hours or until firm. Turn onto lightly floured work surface and roll out to 1/4" thickness. Cut with cookie cutters and place cookies on baking sheets lined with parchment paper. Bake 30 minutes or until firm to the touch. Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature.

Note: We saw this recipe on an episode of Canadian Living Cooks (possibly by Elizabeth Baird).

You Might Need:

Reviews of Chocolate Ginger Shortbread:

1-5 of 8 reviews Next >>

Tiger Spot in California Nov 27, 2009
Would make this again.
The ginger pieces tended to stick to the edges of the cookie cutter and tear bits out of the dough, which made cutting them a bit of a problem. The dough was very easy to work with otherwise.

I did not have bittersweet chocolate, so I used 2 oz unsweetened chocolate and 1 Tbs extra sugar. I intend to use additional sugar next time; they could use more sweetness.

I do like them, but I'm going to need to do some adjusting to get them just right. three stars